Raspberry Shortbread Sandwiches
- 1 cup - (1/2 lb.) butter, at room temperature
- 1/2 cup - Domino® Granulated Sugar
- 1 teaspoon - vanilla extract
- 2 1/2 cups - all-purpose flour
- 1/8 teaspoon - salt
- 1/2 cup - raspberry jam
- About 1/3 cup - Domino® Confectioners Sugar
In a bowl, with a mixer on medium speed, beat butter, granulated sugar, and vanilla until smooth. Add flour and salt and mix on low speed until dough comes together in a ball. Transfer to a lightly floured surface. Divide dough in half. With a lightly floured rolling pin, roll each portion to about 1/8 inch thick. With a floured 2- to 3-inch round cookie cutter, cut out cookies. If desired, cut a 1/2-inch star out of the center of half of the cookies to make a window for the jam filling (see tips). Place cookies 1 inch apart on buttered 12x15-inch baking sheets. Gather excess dough into a ball, re-roll, and cut out remaining cookies. Bake in a 325°F regular or 300°F convection oven until edges are just beginning to brown, 10 to 12 minutes. If baking more than one sheet at a time in one oven, switch positions halfway through baking. Transfer cookies to racks to cool completely.
Spread the flat side of half the cookies (those without holes) with about 1/2 tablespoon jam. Top each with a remaining cookie (with a hole), flat side toward filling. Dust tops of cookies evenly with confectioners' sugar.
Tips: Use a sharp knife, a 1/2-inch cookie cutter, or the narrow end of a 1/2-inch plain pastry tip to cut holes out of half the cookies before baking. These cookies are best eaten the day they are filled, but you can store cooled, unfilled cookies airtight at room temperature up to 3 days; freeze to store longer.
Yields approx. 20 sandwich cookies