Raspberry Sandwich Cookies
TOTAL TIME: Prep: 1-1/2 hours Bake: 15 min./batch + cooling
YIELD: about 2 dozen.
Pretty raspberry jam peeks out from buttery shortbread cookies for a festive treat. Make them throughout the year with different cookie cutter shapes. —Taste of Home Test Kitchen
Ingredients
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3 cups all-purpose flour
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3/4 cup sugar
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1/4 teaspoon salt
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1-1/2 cups cold butter
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2 tablespoons cold water
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1/2 teaspoon almond extract
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1/2 teaspoon vanilla extract
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3/4 cup seedless raspberry jam
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Confectioners' sugar
Directions
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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.
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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-lined baking sheets.
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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.
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4.
Spread 1/2 teaspoon jam over the bottoms of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; place over cookies with jam.
Nutrition Facts
1 sandwich cookie: 207 calories, 12g fat (7g saturated fat), 30mg cholesterol, 106mg sodium, 25g carbohydrate (13g sugars, 0 fiber), 2g protein.
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