ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Raspberry Shortbread Sandwiches

Photo: James Carrier

Yield Makes about 20 sandwich cookies
Diamond-shaped cutouts add elegance to these beautiful jam-filled cookies.

Ingredients

  • 1 cup (1/2 lb.) butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup raspberry jam
  • About 1/3 cup powdered sugar

Nutrition Information

  • calories 192
  • caloriesfromfat 45 %
  • protein 1.8 g
  • fat 9.7 g
  • satfat 6 g
  • carbohydrate 25 g
  • fiber 0.5 g
  • sodium 116 mg
  • cholesterol 26 mg

How to Make It

  1. In a bowl, with a mixer on medium speed, beat butter, granulated sugar, and vanilla until smooth. Add flour and salt and mix on low speed until dough comes together in a ball. Transfer to a lightly floured surface.

  2. Divide dough in half. With a lightly floured rolling pin, roll each portion to about 1/8 inch thick. With a floured 2- to 3-inch round or star-shaped cutter, cut out cookies. If desired, cut a 1/2-inch circle out of the center of half of the cookies to make a window for the jam filling (see notes). Place cookies 1 inch apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.

  3. Bake in a 325° regular or 300° convection oven until edges are just beginning to brown, 10 to 12 minutes. If baking more than one sheet at a time in one oven, switch positions halfway through baking. Transfer cookies to racks to cool completely.

  4. Spread the flat side of each of half the cookies (those without holes) with about 1/2 tablespoon jam. Top each with a remaining cookie (with a hole), flat side toward filling. Sprinkle tops of cookies evenly with powdered sugar.

  5. Nutritional analysis per sandwich cookie.

Cook's Notes

Use a sharp knife, a 1/2-inch cookie cutter, or the narrow end of a 1/2-inch plain pastry tip to cut holes out of half the cookies before baking. These cookies are best eaten the day they are filled, but you can store cooled, unfilled cookies airtight at room temperature up to 3 days; freeze to store longer.