Raspberry Jam Sandwich Cookies
by Editorial Staff
Shortbread cookies will be tastier and more spectacular if they are formed in the form of sandwiches with raspberry filling. Decorated with sandwich cookies with colored glaze.
Ingredients
- Butter (softened) – 125 g
- Large egg – 1 pc.
- Flour – 300 g
- Baking powder – 1 teaspoon.
- Ground cinnamon – 1 teaspoon
- Ground ginger – 1 teaspoon
- Ground allspice – 0.25 teaspoon
- Brown sugar – 50 g
- Vanilla extract – 0.25 teaspoon
- Raspberry jam – 110 g
For glaze: - Powdered sugar – 150 g
- Red food coloring – 2-3 drops
- Hot water – 2 tbsp
Directions
- Turn on the oven to preheat to 180 degrees. Cover three large baking sheets with parchment.
- In a bowl, combine flour, baking powder, cinnamon, ginger and allspice.
- In a separate bowl, beat the butter, sugar and vanilla extract until creamy. Add the egg, mix well.
- While continuing to whisk the butter mixture at low speed, gradually add dry ingredients.
- Place the dough on a floured surface, roll out a layer 3 mm thick. Cut out circles with a diameter of 6 cm. Place the circles on baking sheets at a distance of 2.5 cm from each other. Place in a preheated oven, bake the cookies for about 15 minutes, until golden brown.
- Remove the finished cookies from the oven, allow to cool on baking sheets for a few minutes, and then transfer to the wire rack, allow to cool completely.
- Prepare the icing. In a small bowl, mix the icing sugar with the dye, gradually add the required amount of water to form a viscous glaze.
- Fasten the cooled cookies with jam in two halves and pour the icing over the sandwich cookies.
Bon Appetit!
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