Raspberry Cream Shortbread Sandwich Cookies Recipes

SWIRL SHORTBREAD COOKIE SANDWICHES WITH RASPBERRY FILLING

Steps:

• For the raspberry filling: Combine the raspberries, granulated sugar and lemon juice in a medium saucepan and heat over medium heat, crushing the fruit and stirring occasionally. Bring the mixture to a boil, whisk in the cornstarch and lower to a simmer. Simmer until slightly thickened, about 5 minutes. Remove from the heat and allow to cool to room temperature. Refrigerate until ready to use.
• For the cream filling: Add the white chocolate to a bowl fitted over a pot of simmering water to make a double boiler. Heat until the chocolate is fully melted, then remove the bowl and allow to cool slightly, 5 to 10 minutes.
• Once cool, whisk in the mascarpone and confectioners' sugar and continue to whisk until all lumps of sugar are dissolved and the mixture is smooth and velvety.
• For the cookie dough: Preheat the oven to 350 degrees F.
• Add the butter to the bowl of a stand mixer fitted with a paddle attachment and beat until light and fluffy, 3 to 4 minutes. Add the confectioners' sugar and vanilla to the bowl and continue to beat, scraping down the sides of the bowl as needed, until well incorporated, 60 to 90 seconds.
• Whisk together the flour and salt in a medium bowl. On low speed, add the flour mixture to the butter mixture and beat to combine. Add the milk and mix just a bit more until everything is incorporated. Transfer the dough to a piping bag fitted with a medium star tip.
• Line 2 baking sheets with parchment and pipe 1 1/2-inch circles of dough, about 12 on each sheet. Chill in the refrigerator for about 8 minutes.
• Bake until light golden brown on the sides, 12 to 15 minutes. Allow to cool on the baking sheets.
• Once all cookies have been baked and cooled, spoon the raspberry filling onto the bottom of half of the cookies. Scoop the cream filling into a piping bag fitted with a small round tip and pipe it on top of the raspberry filling. Use the remaining cookies as tops to create sandwich cookie.

RASPBERRY-CREAM SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.
• Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.
• Scoop batter using a 1-inch ice creamscoop; space 2 inches apart on bakingsheets lined with parchment paper.
• Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks.
• Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.
• Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Slowly whisk in reserved raspberry mixture. Refrigerate up to 30 minutes.
• Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies.

RASPBERRY CREAM SHORTBREAD SANDWICH COOKIES

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.

RASPBERRY SANDWICH COOKIES

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.

RASPBERRY VANILLA CREME SANDWICH COOKIES

Steps:

• Cream butter in large bowl until light and smooth. Add sugars, corn syrup and salt and beat until pale and fluffy. Add egg and mix until well blended, then mix in vanilla. Add flour and mix until combined. Form dough into a ball and divide in half. Flatten each ball into a disk and wrap each one separately in plastic wrap and chill at least 1 hour, or up to 2 days When ready to make cookies, preheat oven to 350 degrees F. Line cookie sheets with parchment paper and set aside. Carefully roll dough out, one disk at a time, to about 1/8 inch thickness. Use a cookie cutter to cut out the cookies and place them 1 inch apart on the prepared baking sheets. Continue to gather the scraps and re-roll and cut out more cookies until all the dough has been used, but if the dough gets too soft, place it in the freezer for about 5 minutes. Very gently press with your finger or thumb to make an indentation in the middle of half of your cookies. Using a baby spoon or a 1/4 teaspoon measuring spoon, measure out raspberry jam into each indentation. Carefully spread to fill the indentation. Bake one sheet at a time for about 9-11 minutes. Allow to cool on baking sheets for 5 minutes then transfer to cooling racks to cool completely before frosting. For the Vanilla Creme Frosting: Beat butter in stand mixer or with handheld mixer for about 1 minute, until creamy. Add powdered sugar and mix for 1-2 minutes, scraping down the sides as needed. Pour in heavy cream and vanilla, and mix on high for 3-4 minutes or until fluffy. Add a bit more cream or powdered sugar as needed for consistency, but you want it to be on the thicker side so it doesn't ooze out of the cookies. Spread 1 1/2 teaspoons of creme filling on the bottom of the plain cookies, then top with a raspberry cookie, making a sandwich.

RASPBERRY CREAM SANDWICH COOKIES

Steps:

• Preheat oven to 350*.
• Whisk flour, baking soda, and salt; set aside.
• Mix butter, and 1 1/2 cup gran. sugar, with mixer on medium high speed till pale and fluffy.about 2-3 minutes.
• Add egg, extract and vanilla seeds.mix well till smooth. Reduce speed to low.
• Gradually add flour mixture.Mix till well combined.
• Scoop batter using a 1" ice cream scoop, space about 2" apart on sheets lined with parchment paper.
• Bake cookies 4 minutes. Remove sheets from oven and gently tap baking sheets to flatten cookies---return to oven, switching positions and bake till cookies are set--4-6 minutes more.
• Let cool on parchment paper on wire racks.
• Puree raspberries and remaining 2 tsps sugar in a food processor. Pour mixture through a fine sieve into a small bowl.press to extract all juice.
• Discard seeds.
• Melt white chocolate in heatproof bowl over simmering water.
• Remove from heat, whisk in cream, in a slow stream.
• Whisk in reserved raspberry mixture. Chill for 30 minutes.
• When cookies are cooled, spread about 1 tsp raspberry cream on undersides of cookies.top with matching cookie half.
• Store at room temperature in airtight container for up to 2 days.