SWIRL SHORTBREAD COOKIE SANDWICHES WITH RASPBERRY FILLING
The traditional British filling for these swirl sandwich cookies is raspberry or strawberry jam with buttercream frosting. Our cookies are made with homemade raspberry filling and a white chocolate mascarpone cream. These shortbread cookies look impressive, and they're easy to make if you follow this simple recipe trick: Refrigerate them before baking to re-solidify the butter so the cookies hold their shape in the oven.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 12 sandwich cookies
Number Of Ingredients 13
Steps:
- For the raspberry filling: Combine the raspberries, granulated sugar and lemon juice in a medium saucepan and heat over medium heat, crushing the fruit and stirring occasionally. Bring the mixture to a boil, whisk in the cornstarch and lower to a simmer. Simmer until slightly thickened, about 5 minutes. Remove from the heat and allow to cool to room temperature. Refrigerate until ready to use.
- For the cream filling: Add the white chocolate to a bowl fitted over a pot of simmering water to make a double boiler. Heat until the chocolate is fully melted, then remove the bowl and allow to cool slightly, 5 to 10 minutes.
- Once cool, whisk in the mascarpone and confectioners' sugar and continue to whisk until all lumps of sugar are dissolved and the mixture is smooth and velvety.
- For the cookie dough: Preheat the oven to 350 degrees F.
- Add the butter to the bowl of a stand mixer fitted with a paddle attachment and beat until light and fluffy, 3 to 4 minutes. Add the confectioners' sugar and vanilla to the bowl and continue to beat, scraping down the sides of the bowl as needed, until well incorporated, 60 to 90 seconds.
- Whisk together the flour and salt in a medium bowl. On low speed, add the flour mixture to the butter mixture and beat to combine. Add the milk and mix just a bit more until everything is incorporated. Transfer the dough to a piping bag fitted with a medium star tip.
- Line 2 baking sheets with parchment and pipe 1 1/2-inch circles of dough, about 12 on each sheet. Chill in the refrigerator for about 8 minutes.
- Bake until light golden brown on the sides, 12 to 15 minutes. Allow to cool on the baking sheets.
- Once all cookies have been baked and cooled, spoon the raspberry filling onto the bottom of half of the cookies. Scoop the cream filling into a piping bag fitted with a small round tip and pipe it on top of the raspberry filling. Use the remaining cookies as tops to create sandwich cookie.
COOKIE AND RASPBERRY FILLING
Steps:
- Preheat the oven to 350 degrees F.
- Roll the cookie dough into small balls and bake for 15 to 20 minutes. In a medium bowl, whip the cream cheese with the whipping cream and sugar. Let the cookies cool and begin piping the cream and the cookies together to form a dome shape. Once shaped, spread the remaining cream all over to completely cover the cookies. Top with the apricots, spoon the raspberry filling around the plate, and sprinkle the almonds over the top.
RASPBERRY FILLED SUGAR COOKIE DOUGH
This recipe was found in 12/2016's Savory magazine. Per serving: 73 cals, 3g fat, 2g sat. fat, 17mg cholesterol, 13 mg sodium, 10g carbs, 0g fiber, 5g sugar, 1g protein.
Provided by sweetz917
Categories Dessert
Time 30m
Yield 30 Cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Cream together butter and sugar until smooth.
- Beat in egg and vanilla.
- Sift together flour, baking powder, and add to creamed mixture. Mix to combine.
- Roll dough into a log on plastic wrap and refrigerate for at least 1 hour.
- Slice roll into 1/4-1/2 inch disks. Shape dough into 1 inches balls then press a thumb print in the middle and fill with raspberry preserves before baking.
- Place 1-inch apart on ungreased cookie sheets. Bake 7-10 minutes Cool completely before removing from sheets.
Nutrition Facts : Calories 72.2, Fat 3.3, SaturatedFat 2, Cholesterol 14.3, Sodium 38.6, Carbohydrate 9.8, Fiber 0.2, Sugar 4.5, Protein 1
SUGARED BLACK RASPBERRY TEA COOKIES
Petite, crunchy, black raspberry filled thumbprints, dipped in granulated sugar, and studded with miniature chocolate chips. These cookies freeze well.
Provided by Jennifer
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 45m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- In a large bowl, cream butter with brown sugar and 1/3 cup white sugar. Blend in the vanilla and milk. Mix in the flour and corn starch. Stir in the mini chocolate chips.
- Form the dough into 1 inch balls, and roll in the remaining white sugar. Place on the prepared cookie sheet, about 1 1/2 inches apart. Use your finger or thumb to press straight down into the center of each ball, making a well for the jam. Neatly fill each cookie with a small amount of jam.
- Bake in preheated oven for 13 to 15 minutes, or until cookies are just beginning to turn golden around the edges. Let cookies cool before eating.
Nutrition Facts : Calories 88.2 calories, Carbohydrate 14.9 g, Cholesterol 6.9 mg, Fat 3 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1.9 g, Sodium 21.9 mg, Sugar 8.9 g
RASPBERRY CREAM SUGAR COOKIES
We make sugar cookies and fill them with a tangy raspberry cream cheese. They taste best after they've been refrigerated for at least 45 minutes.-Heidi Farnworth, Riverton, Utah
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a microwave, melt baking chips with cream; stir until smooth. In a large bowl, beat cream cheese and preserves until blended. Add melted baking chip mixture; beat until smooth. Refrigerate until assembling., In a large bowl, mix cookie mix, butter and egg until blended. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until edges are light brown. Cool on pans 5 minutes. Remove to wire racks to cool completely., Spread 1 tablespoon filling on the bottoms of half of the cookies; cover with remaining cookies. Refrigerate in an airtight container.
Nutrition Facts :
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