Chocolate and Vanilla Santa Sandwiches - 2 Eggs

1. Line two baking sheets with parchment paper; set aside. In large mixing bowl beat butter on medium 30 seconds. Add sugar; beat well. Beat in egg, vanilla, baking soda, and salt. Beat in as much flour as you can; stir in remaining by hand.

2. Divide dough in half. Shape each half in a 7-inch log about 1-1/2 inches in diameter. (For small cookies, shape dough in 10-inch logs about 1 inch in diameter). Wrap in plastic wrap or waxed paper. Freeze 2 to 3 hours or until firm enough to slice.

3. Heat oven to 350 degrees F. Cut logs in 1/4-inch slices. Place 1 inch apart on prepared baking sheets. Bake 8 to 10 minutes or just until edges and tops of cookies are firm. Transfer to wire rack; cool completely.

4. Spread the flat side of half the large cookies with 1 tablespoon Raspberry Filling (use 2 teaspoons filling for small cookies). Top with remaining cookies, flat sides to filling. Makes 22 large/30 small sandwiches.

Raspberry Filling: In small saucepan melt 2 oz. chopped white chocolate over medium-low heat; cool. Meanwhile, in large mixing bowl beat 1/4 cup softened butter until creamy. Beat in 2 Tablespoons raspberry preserves and 1 teaspoon vanilla. Gradually beat in 3-1/2 cups powdered sugar and cooled white chocolate. Add 1 to 3 Tablespoons whipping cream until spreadable.

NUTRITION FACTS

1. Line two baking sheets with parchment paper; set aside. In large mixing bowl beat butter on medium to high 30 seconds. Add sugars; beat until well-combined. Beat in cocoa, baking soda, and salt. Add vanilla. Beat in egg. Beat in as much flour as you can; stir in remaining by hand.

2. Divide dough in three portions. Shape each portion in 8-inch log about 1-1/2 inches in diameter. (For small cookies shape dough in 9-inch logs about 1 inch in diameter.) Wrap in plastic wrap or waxed paper. Freeze 2 to 3 hours or until firm enough to slice.

3. Heat oven to 350 degrees F. Cut logs in 1/4-inch slices. Place 1 inch apart on prepared baking sheets. Bake 8 to 12 minutes or until edges are firm. Cool 1 to 2 minutes on baking sheets. Transfer to wire racks; cool completely.

4. Spread the flat side of half the large cookies with 2 teaspoons Raspberry Filling (use 1 teaspoon filling for small cookies). Top with remaining cookies. Makes 30 large/38 small sandwiches.

Raspberry Filling: In small saucepan melt 2 oz. chopped white chocolate over medium-low heat; cool. Meanwhile, in large mixing bowl beat 1/4 cup softened butter until creamy. Beat in 2 Tablespoons raspberry preserves and 1 teaspoon vanilla. Gradually beat in 3-1/2 cups powdered sugar and cooled white chocolate. Add 1 to 3 Tablespoons whipping cream until spreadable.