Shortbread Jamwiches Recipes

ANISE SHORTBREAD SANDWICH COOKIES

Steps:

• In a food processor, pulse flour, confectioners' sugar, salt, and anise seeds until combined. Add butter; process until mixture becomes sandy. Add yolks and liqueur; pulse until dough comes together (it may be sticky). Divide dough into 2 pieces and pat into disks. Wrap each in plastic and refrigerate at least 1 hour and up to 3 days (or freeze up to 1 month).
• Preheat oven to 350 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Cut out shapes using 3 1/2-inch star-shaped cutters. Use a 2 1/8-inch cutter to cut out centers of half of cookies. Transfer like sizes to parchment-lined baking sheets; freeze 15 minutes.
• Bake until cookies are barely turning golden around edges, about 14 minutes for smaller cookies, 16 to 18 for larger. Transfer baking sheets to wire racks; let cool completely. (Cookies can be made ahead up to this point and stored in an airtight container at room temperature up to 3 days, or frozen up to 3 months.)
• Bring jam to a simmer in a small saucepan over medium. Cook 1 minute. Strain through a coarse sieve, discarding any large pieces of fruit. Let cool until thickened slightly, about 10 minutes. Spread about 1/2 teaspoon strained jam onto each large solid cookie, and 1/4 teaspoon on half of the smaller cookies. Lightly dust large tops with confectioners' sugar; sandwich halves together. Serve same day.

PISTACHIO SHORTBREAD SANDWICHES

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in pistachios., Preheat oven to 300°. On a surface sprinkled with confectioners' sugar, roll dough to 1/4-in. thickness. Cut with a 2-1/2-in. fluted round cookie cutter dusted with confectioners' sugar. Place cookies 1 in. apart on ungreased baking sheets. Bake until edges begin to brown, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., Spread preserves on bottoms of half of the cookies; cover with remaining cookies. If desired, combine confectioners' sugar and lemon juice until smooth. Drizzle over 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.

SHORTBREAD SANDWICH COOKIES

Steps:

• Place ungreased baking sheets in the refrigerator. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well., Using a cookie press fitted with a ribbon disk, press dough into 2-1/2-in.-long ribbons on chilled baking sheets. Bake at 375° until edges are lightly browned, 6-8 minutes. Cool for 1 minute before removing from pans to wire racks to cool completely., For filling, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Dissolve coffee in hot water; add to creamed mixture and mix until smooth. Spread 1 teaspoon filling on the bottom of one cookie; top with another cookie to form a sandwich. Repeat., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip one end of each cookie into chocolate, allowing excess to drip off and then in nonpareils. Place on waxed paper-lined baking sheets until set.

SHORTBREAD JAMWICHES

Steps:

• Preheat oven to 325 degrees F.
• Sift flour; set aside.
• Beat butter with electric mixer on medium-high speed until creamy, about 5 minutes. Gradually add sugar and continue beating on high speed until very light and fluffy; the mixture should be almost white in color. Beat in vanilla.
• Beat in flour mixture in three additions, mixing until dough has come together, scraping down bowl once or twice.
• Roll out on floured surface to 1/8-inch thickness. Cut out cookies using 1 1/4-inch fluted-edge round cookie cutter (or cookie cutter of your choice). Transfer to prepared cookie sheet spacing cookies1-inch apart and refrigerate for 1 hour or overnight, if desired.
• Bake about 10 to 12 minutes or until the edges are just turning very light golden brown, but the tops of the cookies should remain as white as possible. Slide parchment onto cooling racks to cool cookies completely. (Cookies may be stored at room temperature in an airtight container for up to 2 weeks).
• Spread a bit of jam or jelly (about 1/4 teaspoon) on the bottom of a cookie and sandwich with another cookie.