In honor of Valentines Day,I am sharing this delectable recipe,
and these are my all time favorite cookie!
Happy Baking!
Ingredients:
2 cups all purpose flour
1/4 tsp. salt
1 cup butter, room temp
1/2 cup powdered sugar
1 tsp. vanilla extract
Filling:
1/4 - 1/2 cup raspberry jam
2 ounces white chocolate, grated
Preparation:
In separate bowl whisk the flour with the salt. Set aside.
In bowl cream butter until smooth. Add sugar and beat until smooth. Beat in vanilla. Gently stir in the flour mixture until incoporated. Flatten dough into a disk shape. Wrap in plastic wrap and chill 1 hour.
On lightly flour surface roll out dough to 1/4 inch thick. Use your favorite cookie cutter to cut out dough. Place the cookies about 1 inch apart on prepared baking sheet. Using a matching smaller cookie cutter, cut out he centers of half of all the cookies on the baking sheet. ( You will be sandwhiching the two cookies together and there will be a small window or cut out in the top so you can see the jam underneath.) Place the unbaked cookies in the refrigerator for about 15 min. This will firm up the dough so the cookies will maintain their shape when baked.
Bake for 10 min. or until cookies are lightly browned. Cool on a wire rack.
Assemble the cookies:
Place the cookies with the cut-outs on a wire rack and dust the tops with powder sugar.
On the bottom surface of the full cookie, spread about 1/4 - tsp of jam. Sprinkle with a little grated white chocolate. Place the cut-out cookie on top and gently sandwhich them together.
Makes about 12 sandwhich cookies.
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