Chocolate and Raspberry Filled Cookies

 

Ingredients:

Shortbreads:

2 Cups All-Purpose Flour

1/4 Teaspoon Salt

1 Cup Butter, Room Temperature

1/2 Cup Confectioners Sugar

1 Teaspoon Pure Vanilla Extract

 

Filling:

1/4 - 1/2 Cup Of Raspberry Jam

2 Ounces White Chocolate, Grated

Directions:

In a separate bowl whisk the flour with the salt.  Set aside.

In a medium bowl with an electric 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 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 thick.  Using a 2 to 3 inch cookie cutter (round, square, heart, etc.) cut out the dough.  Place the cookies about 1 inch apart on the prepared baking sheets.  Use a smaller cookie cutter (3/4 - 1 inch) 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.)  Bake for about 8 - 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.

 

Yields

36 cookies

 

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