Shortbread Valentine Cookies w/Raspberry Filling

I do indulge in the "goodies" that aren't so good for you. But if you are a seasoned cook you can do somethings to at least make it better. I can't take credit for this recipe I found it on http://joyofbaking.com/index.html . I made these scrumptious shortbread cookies for a Valentines Tea at my friends house. I hope you get to try them for yourself or make them for some one you love this Valentine's Day.

Shortbread Cookies filled with White Chocolate & Raspberries Recipe


Shortbreads:

2 cups (280 grams) all-purpose flour

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1/2 cup (60 grams) powdered (confectioners or icing) sugar

1 teaspoon pure vanilla extract

In a separate bowl whisk the flour with the salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough until it is about 1/4 inch (1 cm) thick. Using a 2 to 3 inch (5 to 7.5 cm) cookie cutter (round, square, heart, etc.) cut out the dough. Place the cookies about 1 inch (2.54 cm) apart on the prepared baking sheets. Use a smaller cookie cutter (3/4 - 1 inch (2.54 cm)) to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small 'window or cut out' in the top cookie so you can see the jam underneath.) Place the unbaked cookies, on the baking sheet, in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for about 10 minutes, or until cookies are lightly browned. Cool on a wire rack.

Filling:

1/4 - 1/2 cup of raspberry jam

2 ounces (60 grams) white chocolate, grated

Raspberry Preserves:

2 cups (225 grams) (8 ounces) frozen raspberries, unsweetened

1/4 cup (50 grams) granulated white sugar

a few drops of fresh lemon juice

Place the frozen unsweetened raspberries and the sugar in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, for about 20 minutes or until most of the liquid has evaporated. Do not let it burn. Remove from heat and pour into a heatproof measuring cup. You should have almost a cup of preserves. Add a drop or two of lemon juice. Cover and place in the refrigerator for a few days before using.

To Assemble Cookies:

Place the cookies with the cut-outs on a wire rack and dust the tops with the confectioners' (powdered or icing) sugar.
On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 - 1/2 teaspoon of jam. Sprinkle with a little grated white chocolate. Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners' sugar. Using a small spoon, fill the cut-out with a little more jam.
Makes about 12 sandwich cookies.

I purchased a good raspberry jam and used it to save some time. Making your own would be wonderful also.
The small hearts leftover I decorated with left over jam and they were wonderful bite size "sweethearts."