RASPBERRY SANDWICH COOKIES

Raspberry Sandwich Cookies image

Pretty raspberry jam peeks out from buttery shortbread cookies for a festive treat. Make them throughout the year with different cookie cutter shapes. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 1h45m

Yield about 2 dozen.

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
1-1/2 cups cold butter
2 tablespoons cold water
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3/4 cup seedless raspberry jam
Confectioners' sugar

Steps:

In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extracts until mixture forms a ball. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. From the center of half the cookies, cut out a 1-1/2 in. shape. Place 1 in. apart on parchment-lined baking sheets., Bake at 325° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely., Spread 1/2 teaspoon jam over the bottoms of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; place over cookies with jam.

Nutrition Facts : Calories 207 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 106mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.