Raspberry Shortbread Sandwich Cookies
This recipe creates 15-17 delicious Raspberry Shortbread Sandwich Cookies, featuring a classic vanilla shortbread base filled with your favorite raspberry jam or preserve.
Ingredients
Vanilla Shortbread
- 15-17 Sandwich Cookies
- 280 g all-purpose flour
- 8 g Corn Starch
- 1/2 tsp Salt
- 227 g Bu:er Vegan bu:er or any bu:er of your choice
- 150 g Granulated sugar
- 2 tsp vanilla extract
- 70 g Raspberry Jam or Raspberry Preserve (store bought will
- work)
Instructions
- For the shortbread, in a mixing bowl combine bu:er and,granulated sugar.
- Mix using either a paddle a:achment or an electric whisk on a low speed for 2-3 minutes.
- Scrape,down the sides in between as it is mixing to make sure it is creamy and fully incorporated. Then add vanilla extract,and mix.
- Next add all-purpose flour, cornstarch, and salt to the bu:er mixture. Mix on low speed for 1-2 minutes unTl the dough comes together.
- Place the dough in a plastic wrap making sure it is Tightly wrapped and chill it in the refrigeratorfor 1 hour at least.
- While the dough is chilling, grease a baking tray with baking spray and line it with parchment paper.
- Then lightly flour a piece of parchment paper or a clean surface as well as the dough and the rolling pin.
- Roll the shortbread dough about ¼ inch thick. Dock the rolled dough with a fork.
- Then, use a round cookie cutter about 2 inch wide to cut out circles of the shortbread cookies.
- If the dough becomes soft, then you can chill it for 15-20 minutes otherwise peel back the dough and use a spatula to transfer the precut cookies to your prepared baking tray.
- Cut out the centers of half the cookies with a ½ inch wide round flower shaped cu:er or use the end of a piping Tip.
- You can gather all the scraps and roll the dough to prepare more cookies. Alternatively, you can wrap the dough in plasTc wrap and freeze it for future use.
- Preheat the oven to 330 F. Chill the precut cookies in the refrigerator unTl you preheat the oven.
- Then bake the cookies in the oven for 10-11 minutes or unTl the edges are golden brown.
- Carefully remove the baking tray from the oven and let the cookies cool completely.
- When the shortbread cookies have cooled, you can place 2 tsp of raspberry jam on the bo:oms of whole cookie.
- Then top it with the cut-out cookie to sandwich them together. Repeat for all cookies.
- Lightly dust the tops with powdered sugar on all the raspberry shortbread sandwich cookies and place in an airTght container and store in the refrigerator for up to 2-3 days.