Time: 45 minutes. Rich, buttery shortbread sandwiches raspberry jam for an easy but elegant cookie.

This Story Originally Appeared On sunset.com

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Leigh Beisch; Styling: Dan Becker

Recipe Summary

Yield:
Makes 26 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Mix on low speed to blend, then increase to medium and mix until dough is no longer crumbly and just comes together.

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  • Form dough into a disk and chill 30 minutes. On a lightly floured work surface, roll out dough until 1/8 in. thick. Use a selection of 1 1/2-in. decorative cutters to cut as many shapes as you can, making sure you have an equal number of each shape to form a top and bottom and rerolling scraps as needed. Arrange cookies 1 in. apart on baking sheets. Use a variety of smaller cutters to remove center from half of cookies (the tops). Chill on sheets 15 minutes.

  • Bake until light golden brown, 12 to 15 minutes.

  • When cool, spread each whole cookie with about 1/2 tsp. jam. Sprinkle half of cut-out tops evenly with 1/2 cup powdered sugar. Mix remaining 1 cup powdered sugar with milk to thin, then dip tops of remaining cut-out tops with glaze. If you like, dip some glazed tops into sparkle sugar. Set all tops on jam-topped bottoms.

  • Note: Nutritional analysis is per cookie.

Nutrition Facts

149 calories; calories from fat 43%; protein 1.1g; fat 7.2g; saturated fat 4.5g; carbohydrates 21g; fiber 0.3g; sodium 25mg; cholesterol 19mg.
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