Shortbread cookies with raspberry filling

I have been wanting to make these since Christmas, but had so many other ideas on my holiday baking list, that I never got around to it. So when I saw them again on The Joy of Baking for Valentine’s Day I knew it was just the cookie to send to H’s work. The shortbread baked up well and is a wonderfully deep buttery flavor. I did use a pre-made preserves from Zender’s in Michigan, one of my favorite places. You can order their products on line. I cant live without their preserves on a good crusty bread and now in these cookies!



2 cups (280 grams) all-purpose flour
1/4 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon pure vanilla extract

1/4 – 1/2 cup of raspberry jam
2 ounces (60 grams) white chocolate, grated

Homemade Raspberry Jam:
Raspberry Preserves: If you want to make your own)
2 cups (225 grams) (8 ounces) frozen raspberries, unsweetened
1/4 cup (50 grams) granulated white sugar
a few drops of fresh lemon juice

Shortbreads: In a separate bowl whisk the flour with the salt.  Set aside.
In the bowl of your electric mixer  (or with a hand mixer), cream the butter until smooth (about 1 minute).  Add the sugar and beat until smooth (about 2 minutes).  Beat in the vanilla extract.  Gently stir in the flour mixture just until incorporated.  Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.  
Preheat  oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough until it is about 1/4 inch (1 cm) thick. Using a 2 to 3 inch (5 to 7.5 cm) cookie cutter (round, square, heart, etc.) cut out the dough.  Place the cookies about 1 inch (2.54 cm) apart on the prepared baking sheets. Use a smaller cookie cutter (3/4 – 1 inch (2.54 cm)) to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small ‘window or cut out’ in the top cookie so you can see the jam underneath.)  Place the unbaked cookies, on the baking sheet, in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for about 10 minutes, or until cookies are lightly browned. Cool on a wire rack.

To Assemble Cookies: Place the cookies with the cut-outs on a wire rack and dust the tops with the confectioners’ (powdered or icing) sugar.

On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 – 1/2 teaspoon of jam.  Sprinkle with a little grated white chocolate. Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners’ sugar. Using a small spoon, fill the cut-out with a little more jam.

Makes about 12 sandwich cookies.

**If making own preserves…

Raspberry Preserves: Place the frozen unsweetened raspberries and the sugar in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, for about 20 minutes or until most of the liquid has evaporated. Do not let it burn. Remove from heat and pour into a heatproof measuring cup. You should have almost a cup of preserves. Add a drop or two of lemon juice. Cover and place in the refrigerator for a few days before using.






6 Comments on “Shortbread cookies with raspberry filling”

  1. Lauren says:

    Beautiful cookies! Perfect for V-day! I love shortbread, and I can only imagine how good it is with a nice tart raspberry accent!

  2. joelen says:

    What beautiful cookies, perfectly timed for Valentines day too!

  3. Erin says:

    Those look professional! Too cute.

  4. bensbaby116 says:

    They’re so pretty!!

  5. […] dye the dough three different shades of orange and make cute pumpkin shortbread cookies. I used my shortbread recipe and the directions and idea from Stephanie […]

  6. Sunitha says:

    Awesome.. they looks wonderful!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s