We love putting new spins on classic recipes, but in the case of this tender, buttery shortbread, keeping it simple really is best. Make a good thing even better by sandwiching a fluffy marshmallow crème filling and fruit preserves between two cookies.
Half the fun of sandwich cookies is being able to see the filling inside. Adding a cutout to the top cookie allows the brightly-colored preserves to peek through. We used red raspberry preserves in our cookies, but feel free to customize your cookies with your favorite flavored preserves or jam.
Raspberry Cream Shortbread Sandwich Cookies
Ingredients
Cookies
1 cup butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt
Fillings
3/4 cup marshmallow crème
1/3 cup butter, softened
2/3 cup powdered sugar
3 tablespoons red raspberry preserves
Directions
Heat oven to 350°F. In large bowl, stir 1 cup butter and 1/2 cup powdered sugar until well mixed. Stir in flour and salt. If necessary, use your hands to form mixture into soft dough.
Roll dough out on lightly floured surface until 1/4 inch thick. Cut into small rounds using 1 3/4-inch round or scalloped cookie cutters. On ungreased cookie sheets, place rounds 1/2 inch apart. Cut mini shapes out of the center of half of the cookies, using 3/4- to 1-inch round or scalloped cookie cutters.
Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Meanwhile, in large bowl, beat marshmallow crème and 1/3 cup butter with electric mixer on medium speed until blended. Slowly beat in 2/3 cup powdered sugar until fluffy.
Spread about 1 1/2 teaspoons whipped frosting on bottom of each whole cookie; top with 1/2 teaspoon preserves in center.
Top each with cookie that has center cutout to make sandwich cookie.
Prep Time: 20 Minutes | Total Time: 1 hour | Makes: 20 sandwich cookies
These cookies can be made up to 2 days ahead; store at room temperature in a sealed food storage bag.
Want more shortbread? Check out these recipes:
- Orange Rosemary Cornmeal Shortbread from Remedial Eating
- Cocoa Nibs Shortbread from Tartelette
- Smoked Salt and Almond Shortbread Stars from Hungry Girl por Vida
- Chocolate-Dipped Pistachio Shortbread from Local Milk