Shortbread Cookies with Raspberry Preserves


Servings: 35 Sandwich Cookies 3 ½ cups all-purpose flour 1 cup granulated sugar ¾ pound unsalted butter (3 sticks) , at room temperature 1 tsp pure vanilla extract 1/4 tsp salt ¾ cup raspberry preserves Powdered sugar for dusting


In the bowl of an electric mixer with the paddle attachment, cream together the 3 sticks of butter and 1 cup of sugar on medium speed until they are combined. Add 1 tsp vanilla.

In a separate bowl, mix together 3 1/2 cups of flour and 1/4 tsp of salt and add 1 cup at a time into the sugar/butter mixture. Mix on low speed until the dough starts to come together. The sides of your bowl should be pretty clean when it's done.

If using a hand mixer, you will have to mix in the flour and salt by hand or using a wooden spoon). Shape the dough into a disk and cover it with plastic wrap. Refrigerate about 30 minutes.

Place all cookies on an ungreased baking sheet and bake for 10 to 12 minutes, or until the edges begin to turn golden.

Let cookies cool to room temperature, then spread a thin layer of raspberry preserves on the flat side of half of the cookies. Press cookies together and dust the tops with powdered sugar. Keep them in tupperware in the fridge up to 3 days.

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