SWIRL SHORTBREAD COOKIE SANDWICHES WITH RASPBERRY FILLING
The traditional British filling for these swirl sandwich cookies is raspberry or strawberry jam with buttercream frosting. Our cookies are made with homemade raspberry filling and a white chocolate mascarpone cream. These shortbread cookies look impressive, and they're easy to make if you follow this simple recipe trick: Refrigerate them before baking to re-solidify the butter so the cookies hold their shape in the oven.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 12 sandwich cookies
Number Of Ingredients 13
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 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.
RASPBERRY SWIRL COOKIES
Beautiful delicate sugar cookie with red swirls of raspberry/coconut/walnut filling. I've been making these since I was 11, and I can't count how many times I've been asked for the recipe. I usually toast the coconut and walnuts for the raspberry filling. I love to make these as gifts or for cookie exchanges around Christmas. I think these came from a magazine, maybe "Southern Living."
Provided by ShaGun
Categories Dessert
Time 28m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- Stir butter until smooth. Beat in sugar. Add egg and vanilla; beat well.
- In a separate bowl combine flour, baking powder, and salt. Add to creamed mixture, beating well.
- Shape dough into a ball. Wrap in plastic wrap and chill 2 hours.
- Meanwhile, combine all ingredients for raspberry filling.
- On floured wax paper roll dough into a 12x9 inch rectangle. Spread Raspberry Filling evenly to within 1/2-inch of edges. Carefully roll dough jellyroll fashion, starting at long end and peeling wax paper from dough as you roll. Pinch side seam to seal (leave ends open). Wrap in plastic wrap and chill 1 hour.
- Unwrap and cut into 1/4-inch slices. Place 2-inches apart on greased cookies sheets. Bake at 375° for 8-10 minutes or just before cookies begin to brown.
Nutrition Facts : Calories 105.2, Fat 4.2, SaturatedFat 2.4, Cholesterol 11.9, Sodium 53.5, Carbohydrate 15.9, Fiber 0.5, Sugar 8.9, Protein 1.2
HOLIDAY SWIRL SHORTBREAD COOKIES
Get ahead of the holidays with this make-ahead recipe that's easy enough for a novice baker! It all starts with the tried-and-true shortbread formula: sugar, butter and flour. These three basic ingredients-plus a dash of vanilla-are all that's needed to make a dough that bakes up into almost inexplicably buttery and tender cookies, so they've got substance, as well as style. Their swirled look is the result of a little bit of food color and Betty's clever technique. Dough gets divided into three parts, dyed and recombined. A little bit of gentle kneading is all it takes to add the holly-jolly swirled effect!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 24
Number Of Ingredients 7
Steps:
- In large bowl, beat softened butter, 1/2 cup granulated sugar and the vanilla with spoon until well mixed. Stir in flour until blended. Knead 5 to 10 times or until dough is smooth.
- Divide dough into 3 pieces. Place 2 pieces of dough into 2 small bowls. To one bowl, add green food color; stir or knead to mix color thoroughly into dough. Repeat with red food color and second piece of dough.
- Cut each of the 3 doughs in half. Take one half of each of the doughs, and press together into a ball. Gently knead to mix colors (don't overwork dough or it will lose marbling). Shape into a roll, 6 inches long by 1 1/2 inches in diameter. Spread 1 tablespoon sparkling sugar on plastic wrap; roll log to cover. Wrap dough log tightly with plastic wrap. Repeat forming, shaping and rolling with remaining dough pieces. Refrigerate about 1 hour 30 minutes or until firm.
- Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheet, reshaping if necessary.
- Bake 9 to 11 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 5 g, TransFat 0 g
RASPBERRY-CREAM SANDWICH COOKIES
Fresh raspberry-and-white-chocolate cream is a lofty alternative tofrosting or jam filling. Using a small icecream scoop to form the vanilla sugarcookies will ensure a uniform size.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 11
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 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 SWIRL COOKIES
Sugar cookies are swirled with raspberry jam, coconut, and walnuts and topped with almond glaze. They start from refrigerator dough. I make these for Christmas and Valentine's Day and I always get asked for the recipe.
Provided by IIJUAN12
Categories Desserts Cookies Filled Cookie Recipes
Time 1h35m
Yield 32
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread coconut and walnuts onto a baking sheet.
- Bake in the preheated oven until coconut and walnuts are toasted, 5 to 7 minutes. Remove from oven and finely chop walnuts.
- Combine raspberry jam, coconut, and walnuts together in a bowl.
- Divide cookie dough in half. Roll 1/2 the dough into a 12x7-inch rectangle on a lightly floured surface. Spread half the jam mixture over rolled dough to within 1/2 inch of the edges. Carefully roll dough, jelly roll-style, around filling; pinch side seam to seal roll, keeping ends open. Repeat with remaining dough and jam mixture. Wrap each dough roll in plastic wrap and refrigerate until firm, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
- Cut dough into 1/4-inch thick slices and arrange on a baking sheet.
- Bake in the preheated oven until edges just begin to brown, 7 to 9 minutes. Cool cookies for 1 minute on the baking sheet and transfer to wire racks.
- Whisk confectioners' sugar, water, and almond extract together in a bowl until smooth; drizzle over warm cookies.
Nutrition Facts : Calories 109.4 calories, Carbohydrate 16.1 g, Cholesterol 1.7 mg, Fat 4.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.5 g, Sodium 59.6 mg, Sugar 10.4 g
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