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Raspberry Shortbread Sandwiches

Makes about 20 sandwich cookies

Diamond-shaped cutouts add elegance to these beautiful jam-filled cookies.

 1 cup (1/2 lb.) butter, at room temperature
 1/2 cup granulated sugar
 1 teaspoon vanilla
 2 1/2 cups all-purpose flour
 1/8 teaspoon salt
 1/2 cup raspberry jam
  About 1/3 cup powdered sugar
Step 1

In a bowl, with a mixer on medium speed, beat butter, granulated sugar, and vanilla until smooth. Add flour and salt and mix on low speed until dough comes together in a ball. Transfer to a lightly floured surface.

Step 2

Divide dough in half. With a lightly floured rolling pin, roll each portion to about 1/8 inch thick. With a floured 2- to 3-inch round or star-shaped cutter, cut out cookies. If desired, cut a 1/2-inch circle out of the center of half of the cookies to make a window for the jam filling (see notes). Place cookies 1 inch apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.

Step 3

Bake in a 325° regular or 300° convection oven until edges are just beginning to brown, 10 to 12 minutes. If baking more than one sheet at a time in one oven, switch positions halfway through baking. Transfer cookies to racks to cool completely.

Step 4

Spread the flat side of each of half the cookies (those without holes) with about 1/2 tablespoon jam. Top each with a remaining cookie (with a hole), flat side toward filling. Sprinkle tops of cookies evenly with powdered sugar.

Step 5

Nutritional analysis per sandwich cookie.

Nutrition Facts

Servings Makes about 20 sandwich cookies

Amount Per Serving
Calories 192Calories from Fat 45
% Daily Value *
Total Fat 9.7g15%

Saturated Fat 6g30%
Cholesterol 26mg9%
Sodium 116mg5%
Total Carbohydrate 25g9%

Dietary Fiber 0.5g2%
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.