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COOKIES - Citrus Shortbread Sandwich Cookies
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Angela Lighty's Citrus Shortbread Sandwich Cookies The Chew | |
2 1/2 cups | All-Purpose Flour |
1 1/2 teaspoons | Salt |
1 cup | Confectioners Sugar |
For the Dry: Preheat oven 350 degrees F. In large bowl combine dry and whisk together until thoroughly blended. | |
2 1/4 sticks | Unsalted Butter,, (softened) |
1 teaspoon | Pure Vanilla Extract |
zest of 1 | Lemon |
2 teaspoons | Orange Zest |
For the Wet: Using a mixer fitted with paddle attachment start beating butter on low speed. Once fluffy, add the vanilla and zest and blend a bit more. Add dry ingredients to butter - 1/2 of the dry at a time. Form dough into disk and cover with plastic wrap. Refrigerate for at least 30 minutes. Roll out dough to 1/4-inch thickness, and use a 2-inch scalloped cookie cutter to cut out cookies. Use a 1/2-inch star cookie cutter to cut out a window in the center of half of the cookies. Transfer to cookie sheets lined with parchment paper, segregating the cookies with windows to separate sheet trays, and bake for 12 to 15 minutes. | |
Powdered Sugar,, (for sprinkling) | |
Cool on pan for 10 then move to rack cool completely. Dip only the cookies with windows halfway into the melted chocolate. Transfer to a sheet of parchment paper and allow to set. Use a piece of parchment to cover the chocolate and dust all of the cookies with powdered sugar. Spread a teaspoon of filling onto the solid cookies halves. Sandwich together with a cookie half with a window. | |
2 pints | Fresh or Frozen Raspberries |
zest and juice of 1 | Lemon |
zest and juice of 1 | Orange |
1 cup | Granulated Sugar |
pinch | Salt |
For the Raspberry Filling: In a medium saucepan, combine all ingredients and simmer over medium heat until thickened. | |
Chocolate,, (for dipping) |
Microwave chocolate in 30 second increments, stirring between each, until completely melted.
Helpful Tips:
1. Mixing the citrus with the butter allows all the oils to be released into the mixture.
2. Try these cookies with any filling you want.
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