Oma’s Chocolate Raspberry Cookies

Chocolate Raspberry Jam Sandwich CookieThese are my favourite cookies because they remind me of many afternoons and gatherings spent at my Oma’s house.  For some reason I have always associated raspberries with my Oma.  During the summer we were allowed one overnight stay at her place and she would always put us to work picking the long hedgerow of raspberry bushes that bordered her garden.  I’ll admit, half of what I picked ended up in my mouth! In the winter my favourite snack at her place were these rich and decadent Chocolate Raspberry Cookies.  Raspberry jam is sandwiched between two chocolate wafers and covered in a sweet glaze. It gives these cookies a rich layered taste that gets tons of compliments every time I put a plate out!  I’ve never been willing to hand out our secret family recipe before but now I think it’s time to share!

Oma’s Chocolate Raspberry Cookies


Cookie                                                  Glaze

1 Cup Margerine                                   1 – 1kg bag icing sugar (confectioners sugar)

1 Cup Corn Syrup                                  1 tsp vanilla

1 Cup heavy Cream                                3 – 5 Tbsp. water

1 tsp. baking soda

1 tsp. salt

1 Cup Sugar

1/2 Cup Cocoa

5 Cups all purpose Flour

500 ml jar of Raspberry Jam.


In a large bowl or mixer beat together the margarine, corn syrup and cream.  In a separate bowl sift together the baking soda, salt, sugar, cocoa and flour.  Gradually add the dry ingredients into the wet until they are combined.  Cover the bowl with plastic wrap and chill the dough for approximately half an hour to make it easier to work with.

On a lightly floured surface roll out the dough to approximately 1 cm thick.  Cut with a 3″x1″ rectangular cookie cutter and gently place the shapes on a baking sheet lined with parchment paper.

Bake at 350 for 10 minutes.  Once removed from the oven set them aside and allow them to cool completely.

While those are cooling in a medium sized bowl mix together the icing sugar and vanilla.  1 tablespoon at a time add just enough water to make a glaze that is thick but runny.  Set aside.

On the bottom of a chocolate wafer spread a fairly thick layer of raspberry jam.  (approximately 1 tsp.)  Keep the jam in the centre of the cookie as much as possible.  Hint: Don’t let it drip over the edges or dipping it in the glaze will get difficult! Sandwich with another wafer and dip the entire cookie in the glaze.  Your fingers will get sticky but licking them off at the end is the best part.  Am I right!  Let the excess glaze drip off and place the cookie on wax paper.  Set aside until the glaze has hardened.  Then… enjoy!

Chocolate Raspberry Jam Sandwich Cookie

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