Sal Scognamillo's Raspberry Maddalena Cookies

Directions

Preheat the oven to 325°F.

In a small saucepan, melt the butter over low heat. Set aside.

In an electric mixer fitted with a whisk, combine the flour, sugar, baking pow­der, and salt. Mix at low speed until ingredients are blended.

With the mixer running at low, add the melted butter gradually, and continue beating for 2 minutes.

Add the eggs and yolks, one at a time, until all the ingredients are combined. Continue for 1 minute. Add the milk and continue beating at a higher until the dough is smooth and pliable.

Fit a pastry bag with a 1/2-inch diameter open-star tip and fill two-thirds full with dough. Pipe onto a nonstick baking sheet or parchment paper, creating rectangles approximately 3 x 1-1/2 inches.

Bake on the oven's middle shelf for 20 minutes. Remove the cookies to cool.

When the cookies are cool enough to handle, spread each one with a thin layer of raspberry preserves. Press together two cookies, creating a sandwich. Dust with confectioner’s sugar before serving.

This recipe is featured on show 2025 – Cookie Favorites.

The recipe is compliments of Sal Scognamillo and was prepared on the show by his son Peter.