Houston pastry chef and bakery owner Marilyn Descours suggests making her easy sandwich cookies for parent-child assembly-line fun: Dab your favorite seedless raspberry jam between wafers, and dip the sandwiches halfway in 6 to 8 ounces of melted semisweet chocolate. Chill on waxed paper until the chocolate sets.

Marilyn Descours’ Raspberry Half-Dips

3/4 cup butter
2/3 cup granulated sugar
2 teaspoons vanilla
2 eggs
7/8 cup sifted all-purpose flour

Preheat oven to 350 degrees.

Cream together butter, sugar, and vanilla; beat well for 2 to 3 minutes. Add eggs; beat 2 to 3 minutes. With mixer on low, add flour, scraping bowl and beating only until smooth. Use 1 slightly rounded teaspoon of batter per wafer (using a pastry bag with plain round tip assures uniform size). Place wafers about 3 inches apart on greased cookie sheets. Bake 12 to 15 minutes, until edges are lightly browned. Cool on rack; assemble. Makes 24 half-dips.

From Domain a supplement to the May 1990 issue of Texas Monthly.