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Shortbread: Raspberry Filled Shortbread Cookie Sandwiches

Source of Recipe

Rosie's Cookie Book


List of Ingredients

6 large egg whites
3/4 teaspoon pure vanilla
2 cups flour
2/3 cup sugar
1/2 teaspoon salt
1 tablespoon + 1 tsp lemon zest
1 cup unsalted butter, cold, cut 16 pieces
6 tablespoons raspberry preserves
1/4 cup powdered sugar ( for coating)


Recipe

Preheat oven to 375ºF and lightly grease baking sheets. Stir egg yolks and vanilla together. Place flour, sugar, salt and lemon zest in food processor, blend well. Scatter butter over flour and process until mixture resembles coarse meal, 20-30 seconds. With machine running, add yolk mixture thru feed tube and process for 5 seconds. Scrape bowl and then process until dough comes together, 15 seconds. Scoop out rounded teaspoons of dough and roll them into balls. Place 2" apart on baking sheets.

Using bottom of glass lightly dipped in flour, flatten each ball to a generous 1/8" thickness, about 2 1/4" diameter. Bake until edges are deep golden, 14-16 minutes. Allow to cool on baking sheets. When completely cool, turn half of cookies upside down. Spread each bottom half with generous 1/2 tsp of preserves, and top with remaining cookies. Sift powdered sugar over the top. Store airtight in freezer up to 2 weeks. Makes 16 cookie sandwiches.