Italian sandwich cookies

Ingredients:

• 300 g of butter at room temperature
• 1.5 cups of sugar
• 1 teaspoon coarse salt
• 1 tsp vanilla extract
• 2 large eggs
• 3.5 cups of flour
• 1 teaspoon baking powder
• 1 cup raspberry jam
• 3/4 cup chopped chocolate
• 1 tsp rapeseed oil or vegetable fat
• Decorative multi-colored sprinkles
• Special equipment: a pastry bag or cookie press with a star tip

Preparation:

1. Preheat oven to 190°C.
2. Using a mixer on medium speed, beat the butter, sugar, and salt together until very fluffy, about 4 minutes. Add the vanilla and eggs and continue beating thoroughly for another 4 minutes, scraping down the sides of the bowl. Reduce the mixer speed to low and add the flour and baking powder, mixing until the dough comes together.
3. Place the dough in a pastry bag or cookie press fitted with a star tip. Pipe the cookies onto an ungreased baking sheet, spacing them at least 2.5 cm apart. Freeze for 5 minutes (this will help the cookies maintain their shape while baking).
4. Bake for 15 minutes until golden brown. Cool on the baking sheets for 3 minutes, then transfer the cookies to a wire rack to cool completely. Spread half of the cookies with 0.5 teaspoon of jam, then top with the remaining cookies to make sandwiches. Place them in the freezer for 5 minutes to allow the jam to set while you prepare the chocolate.
5. In a microwave-safe mug, combine the chocolate and vegetable oil. Heat in 30-second intervals, stirring occasionally, until the chocolate is completely melted. Sprinkle sprinkles on a plate.
6. Working quickly, dip the cookies halfway in chocolate, then roll in sprinkles. Place the finished cookies on a baking sheet lined with waxed or parchment paper until the chocolate hardens completely. Store in an airtight container for about 1 week.