Slightly sweet shortbread filled with raspberry jam or chocolate. Each cookie is like a small hand-crafted pastry. Somewhat time consuming but worth the effort for a special occasion. Based on a recipe found in a 1998 issue of CT Magazine.
Servings: 2 dozen
- 3 cups unbleached flour
- 2/3 cup sugar
- 1/2 teaspoon salt
- 1 1/8 cups unsalted butter or margarine room temperature
- 2 large eggs beaten
- seedless raspberry jam marmalade, or two squares semisweet chocolate and 2 Tbsp unsalted butter
- orange marmalade
- 2 ounces semisweet chocolate melted with 2 tablespoons unsalted butter
- Use a food processor fitted with metal blade to mix flour, sugar, and salt. Add butter or margarine cut into small pieces and pulse to combine. Add beaten egg, then quickly form dough into a ball with fingers or food processor (don't overwork). Cover and refrigerate at least one hour.
- Preheat oven to 350° F. Cut dough in half, roll to 1/8-inch thickness on floured work surface. Cut into desired shape, with centers cut out for half. Place cookies 1/2-inch apart on ungreased baking sheet. Glaze cookies that will be tops with some milk, if desired. Bake 10 to 15 minutes until golden brown. Cool on wire rack.
- Spread filling thinly on solid cookie and top with another of same shape with center cut out.
A double batch takes approximately 4 hours start to finish. Use cut centers to make mini sandwich cookies. A double batch makes about 72 2 1/2" cookies and 42 mini sandwich cookies.