Raspberry Sandwich Cookies |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 24 |
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Pretty raspberry jam peeks out from buttery shortbread cookies for a festive treat. Make them throughout the year with different cookie cutter shapes. Ingredients:
3 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
1/4 teaspoon salt |
1-1/2 cups cold butter |
2 tablespoons cold water |
1/2 teaspoon almond extract |
1/2 teaspoon vanilla extract |
3/4 cup seedless raspberry jam |
confectioners' sugar |
Directions:
1. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extracts until mixture forms a ball.
2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. From the center of half the cookies, cut out a 1-1/2 in. shape. Place 1 in. apart on parchment paper-lined baking sheets.
3. Bake at 325° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
4. Spread 1/2 teaspoon jam over the bottoms of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; place over cookies with jam. Yield: about 2 dozen.
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