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.
Ingredients
Linzer Cookie Dough:
12 oz unsalted butter, at room temperature
1 3/4 cups powdered sugar
1 egg
2 cups flour
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Ingredients
Linzer Cookie Dough:
12 oz unsalted butter, at room temperature
1 3/4 cups powdered sugar
1 egg
2 cups flour
1 cup cornstarch
2 cups hazelnut flour
White Chocolate Coating:
12 oz white chocolate, finely chopped
3 TBSP vegetable oil
Filling:
Mixed Berry Jam (or jam of your choice)
Instructions
For the Cookie Dough:
Cream the butter with the sugar until light.
Add in the egg and mix well.
Mix together the flour and cornstarch.
Add this to the creamed mixture and blend.
Mix in the hazelnut flour thoroughly.
Form the dough into a bowl and wrap in plastic. Chill for about 4 hours.
Roll out the dough to 1/4 inch thickness. Cut half the cookies with a 2 inch cutter and leave whole.
Cut the other half with a 2 inch cutter and then with a mini cookie cutter (mini ones are widely available) in the middle. You want to create a window effect.
Place cookie on a grease baking sheet.
Chill the cookies for 10 minutes and preheat oven to 325F.
Bake cookies for about 10 minutes or until lightly browned.
Cool on a rack.
Chill the cookies for 10 minutes and preheat oven to 325F.
Bake cookies for about 10 minutes or until lightly browned. Cool on a rack.
For the White Chocolate Coating:
Combine white chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth.
Adapted from sweetrecipeas.com