Sandwich cookies are about contrasts. Whether that means a contrast in flavors and/or textures. With these Raspberry White Chocolate Shortbreads the contrast in flavors is wonderful; two rich and buttery sweet cookies paired with a tangy sweet raspberry jam. When making sandwich cookies you want the cookies all the same size because if the cookies are different sizes they don’t fit together perfectly and the filling will leak out. Also, do not overfill the cookies with jam, as you want just enough jam to hold the cookies together. To keep the cookies crisp, it’s best to fill the cookies the day of serving or store the assembled cookies in the refrigerator.
Although you can easily use a good quality store bought raspberry jam (or preserve) to sandwich the cookies together, I like to make my own. The recipe given here is for a refrigerator jam and it’s really easy to make. All you need to do is combine unsweetened frozen raspberries with sugar and pectin and cook it on the stove until thick and glossy (about five to six minutes). Then add a little lemon juice and you’re done.
Raspberry and white chocolate shortbread cookies are sweet, buttery, and literally melt in your mouth. They have two layers of buttery and flaky shortbread, a layer of white chocolate with raspberry jam in between, and a generous dusting of confectioners’ sugar on top.
Linzer Cookie Dough:
12 oz unsalted butter, at room temperature
1 3/4 cups powdered sugar
2 cups flour
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