RASPBERRY SANDWICH COOKIES
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
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- 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. , 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., 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., 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 : Calories 207 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 106mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
RASPBERRY CREAM SHORTBREAD SANDWICH COOKIES
These tender shortbread cookies filled with fluffy marshmallow frosting and raspberry preserves would be great for any special occasion!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 20
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In large bowl, stir 1 cup butter and 1/2 cup powdered sugar until well blended. Stir in flour and salt until well mixed. If necessary, knead with hands to form a soft dough.
- On floured surface, roll dough 1/4 inch thick. Cut with 1 3/4-inch round or scalloped cookie cutter. Place 1/2 inch apart on ungreased cookie sheets. Using 3/4- to 1-inch round or scalloped cookie cutters, cut out and set aside centers of half of the cookies.
- Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
- Meanwhile, in large bowl, beat marshmallow creme and 1/3 cup butter with electric mixer on medium speed until well blended. Beat in 2/3 cup powdered sugar on low speed until fluffy and creamy.
- Spread about 1 1/2 teaspoons frosting on bottom of each whole cookie; top with 1/2 teaspoon preserves. Top with remaining cookies with centers cut out, bottom sides down.
Nutrition Facts : Calories 200, Carbohydrate 22 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 10 g, TransFat 0 g
RASPBERRY SHORTBREAD COOKIES
Make and share this Raspberry Shortbread Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h3m
Yield 42 cookies
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream butter and sugar.
- Beat in extract; gradually add flour until dough forms a ball.
- Cover and refrigerate for 1 hour or until easy to handle.
- Roll into 1 inch balls.
- Place 1 inch apart on ungreased baking sheets.
- Using the end of a wooden spoon handle, make an indentation in the center.
- Fill with jam.
- Bake at 350 degrees for 14-18 minutes or until edges are lightly browned.
- Remove to wire racks to cool.
- Spoon additional into cookies if desired.
- Combine glaze ingredients and drizzle over cookies.
SHORTBREAD SWIRLS
Give this universally beloved cookie a modern update by creating an ombre of color.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 28 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Whisk together flour and salt. In a large bowl, beat butter with vanilla seeds and confectioners' sugar on medium-high speed until pale and fluffy, about 2 minutes. Add yolk and beat until incorporated, 1 minute more. Gradually add flour mixture and beat on low until just combined. Tint with food color as desired.
- Transfer dough to pastry bag fitted with a 1/2-inch star tip (such as Ateco #825). Pipe into S shapes, each about 3 inches long and 1 inch wide, spaced 2 inches apart on ungreased baking sheets. Freeze until firm, about 20 minutes.
- Bake until edges are light golden, 16 to 18 minutes. Transfer cookies on sheets to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
RASPBERRY SHORTBREAD
The most amazing shortbread cookies I have ever made!!! The secret is the grated, frozen dough - and the raspberry filling really sends it over the top.
Provided by evelynathens
Categories Bar Cookie
Time 55m
Yield 12-16 bars or wedges
Number Of Ingredients 8
Steps:
- In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy.
- Add the egg yolks and mix well.
- In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt.
- Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together.
- Turn the dough out onto a floured work surface and form into 2 balls.
- Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or for as long as a month.
- Preheat the oven to 350F.
- Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 13 inch baking pan or a 10 inch tart pan with a removable bottom.
- Make sure the surface is covered evenly with shreds of dough; gently press down on dough to compact slightly.
- With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around.
- Remove the remaining dough from the freezer and coarsely grate it over the entire surface.
- Bake until light golden brown, 30 to 40 minutes.
- As soon as the shortbread comes out of the oven, dust with confectioners sugar.
- Cool on a wire rack, then cut in the pan with a serrated knife.
Nutrition Facts : Calories 662.3, Fat 32.5, SaturatedFat 20, Cholesterol 136.7, Sodium 391.3, Carbohydrate 88.9, Fiber 1.4, Sugar 51.2, Protein 5.5
More about "swirl shortbread cookie sandwiches with raspberry filling food"
SHORTBREAD COOKIES WITH RASPBERRY PRESERVES …
From natashaskitchen.com
4.5/5 (4)Total Time 57 minsCategory EasyCalories 158 per serving
- In the bowl of an electric mixer with the paddle attachment, cream together the 3 sticks of butter and 1 cup of sugar on medium speed until they are combined. Add 1 tsp vanilla.
- In a separate bowl, mix together 3 1/2 cups of flour and 1/4 tsp of salt and add 1 cup at a time into the sugar/butter mixture. Mix on low speed until the dough starts to come together. The sides of your bowl should be pretty clean when it's done.
- (If using a hand mixer, you will have to mix in the flour and salt by hand or using a wooden spoon).
RASPBERRY LINZER COOKIES - JAM SANDWICH …
From veenaazmanov.com
5 THINGS WE LEARNED ABOUT BAKING (AND …
From foodnetwork.com
LINZER COOKIES RECIPE [+VIDEO] - DINNER, …
From dinnerthendessert.com
RASPBERRY MELTAWAY COOKIES - BUTTER …
From butterwithasideofbread.com
CHOCOLATE DIPPED SHORTBREAD COOKIE SANDWICHES WITH RASPBERRY …
From theoriginaldish.com
Estimated Reading Time 4 mins
- Preheat the oven to 350°F. Add the salted butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed for 3-4 minutes until light and fluffy, scraping down the bowl as needed. Mix in the almond extract.
- Add the sifted flour in two additions, mixing until a smooth dough forms. Transfer the dough to a clean surface and shape it into a flat disk. Wrap with plastic wrap and chill for 20 minutes. Transfer the dough to a clean surface and cut into 4 pieces so it’s easier to work with. Roll the dough into a ¼” sheet, letting it warm up as needed if it begins to crack (use your hands to keep pressing it together so it is smooth).
- Prepare a large and small snowflake (or other shape) cookie cutter. Use the large to cut approximately 24 cookies. Use an offset spatula to gently transfer half of the cookies to a cookie sheet. Use the small cutter to cut the center out of the remaining cookies. Transfer these cookies to another cookie sheet.
- Bake the cookies for about 8-10 minutes, until just lightly browned on the edges. Allow the cookies to cool for 5 minutes. Transfer the cookies to a cooling rack and cool completely.
DARK CHOCOLATE RASPBERRY COOKIE SANDWICHES - BROWNED BUTTER …
From brownedbutterblondie.com
30 BEST COOKIE SANDWICHES FOR A SWEET TREAT - INSANELY GOOD
From insanelygoodrecipes.com
CHOCOLATE RASPBERRY SHORTBREAD COOKIES | DRISCOLL'S
From driscolls.com
CLASSIC RASPBERRY SHORTBREAD THUMBPRINT COOKIES - YAY! FOR FOOD
From yayforfood.com
CHECKERBOARD & SWIRL SHORTBREAD COOKIES | SHE'S NOT COOKIN'
From shesnotcookin.com
SWIRL SHORTBREAD COOKIES RECIPE - COOK'S HIDEOUT
From cookshideout.com
SWIRL SHORTBREAD COOKIE SANDWICHES WITH RASPBERRY FILLING
From pinterest.com
RASPBERRY SWIRL COOKIES RECIPE - FOOD.COM
From food.com
RASPBERRY SHORTBREAD COOKIES WITH RASPBERRY SALT - SUGAR …
From sugarandcharm.com
BUTTER SWIRL SHORTBREAD COOKIES THAT ARE JUST LIKE GRANDMA’S
From allcreated.com
SHORTBREAD LINZER COOKIES WITH RASPBERRY FILLING
From uglyducklingbakery.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love