Shortbread-Raspberry Heart Sandwich Cookies
3/4 cup confectioners' sugar, plus additional for dusting
2 teaspoons vanilla extract
2 cups all-purpose flour, plus additional for dusting
1 teaspoon salt
Raspberry jam for filling
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1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until creamy and smooth, about 2 minutes. Beat in the vanilla until combined. From the dough into a disc, wrap in plastic and chill for at least 3 hours.
2. Preheat the oven to 300 degrees F. Roll the dough 1/16 of an inch thick between two sheets of wax paper. Remove the top sheet of wax paper and dust the dough very lightly with flour. Replace the wax paper and flip over the dough. Remove the top sheet of wax paper. (You have now loosened the dough so it won't stick to the paper when you cut out the heart cookies. Work as quickly as possible. If the dough begins to soften place it in the freezer. Using heart-shaped cutter begin cutting out cookies. If desired, use a small heart-shaped cutter to cut the centers out of half the cookies. Place cookies on ungreased baking sheets 1-inch apart. Bake 10 to 15 minutes, or until the cookies turn lightly golden brown around the edges. Allow to cool completely.
3. Meanwhile, warm the raspberry jam. When the cookies have cooled, take a bit of the warm jam and place each of the cookies you intend to be the bottom. Dust the tops with confectioners' sugar and gently place on top of the jam. Yield will depend up on size of cutters used.