These are kind of like a shortbread cookie sandwich with a layer of raspberry jam inside. I honestly can't even explain how much I love these. My mom brought over a dozen one day and me being my piggy self ate the entire dozen in about a day and a half. Thank goodness it's not beach weather around here!!
These are such great cookies to impress your guests and they're not even that difficult to make!
Prep Time: 30 minutes
Inactive Time: 45 minutes
Bake Time: 45 minutes
Yield: about 42 cookies
- 3 sticks unsalted butter, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 3 1/2 cups flour
- 1/4 teaspoon salt
- 3/4 cup good raspberry preserves (I like seedless the best)
- Powdered sugar for dusting
- Preheat the oven to 350 degrees F and line baking trays with parchment paper, to prevent sticking.
- With an electric mixer, combine butter and sugar in a medium bowl. Add vanilla.
- In another bowl, combine the flour and salt. Add the dry ingredients to the butter mixture and mix until the dough starts to come together.
- Place the dough on a flat surface and shape into 2 flat discs. Chill for 30 minutes.
- Roll the dough 1/4 inch thick. Since you will need to match a solid piece of dough for the bottom and a designed piece on top, make sure to cut one of the dough balls with the solid cookie cutter and the other piece with the designed cutter(s). Place the cut dough on the prepared baking sheets. (See the picture below of the cookie cutters)
- Chill the cookies on the sheets for 15 minutes, then bake for 11-12 minutes or until the edges just start to turn brown. Cool the cookies completely before assembling.
- Using a powdered sugar shaker or fine mesh strainer, sprinkle the sugar over the designed cookies only. Then, add about 1/2 teaspoon of raspberry preserves to the bottom cookies and smooth the preserves to the edges. Top with a powdered sugared top cookie. Enjoy!!
Source: Ina Garten