Raspberry Cream Shortbread Sandwich Cookies

Name: Raspberry Cream Shortbread Sandwich Cookies
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 20
Cuisine: Global
Ingredients: 79 milliliters butter, softened; 473 milliliters Gold Medal® all-purpose flour; 177 milliliters marshmallow creme; 158 milliliters powdered sugar; 3 Tbsps red raspberry preserves; 0 teaspoons salt

You can never have too many dessert recipes, so give Raspberry Cream Shortbread Sandwich Cookies a try. This recipe makes 20 servings with 111 calories, 1g of protein, and 3g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have salt, flour, powdered sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Heat oven to 350°F. In large bowl, stir 1 cup butter and 1/2 cup powdered sugar until well blended. Stir in flour and salt until well mixed. If necessary, knead with hands to form a soft dough.

Ingredients you will need

Powdered Sugar

Butter

Dough

All Purpose Flour

Salt

Equipment you will use

Bowl

Oven

On floured surface, roll dough 1/4 inch thick.

Ingredients you will need

Dough

Roll

Cut with 1 3/4-inch round or scalloped cookie cutter.

Ingredients you will need

Equipment you will use

Cookie Cutter

Place 1/2 inch apart on ungreased cookie sheets. Using 3/4- to 1-inch round or scalloped cookie cutters, cut out and set aside centers of half of the cookies.

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Equipment you will use

Cookie Cutter

Baking Sheet

Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

Ingredients you will need

Equipment you will use

Baking Sheet

Wire Rack

Oven

Meanwhile, in large bowl, beat marshmallow creme and 1/3 cup butter with electric mixer on medium speed until well blended. Beat in 2/3 cup powdered sugar on low speed until fluffy and creamy.

Ingredients you will need

Marshmallow Cream

Powdered Sugar

Butter

Equipment you will use

Hand Mixer

Bowl

Spread about 1 1/2 teaspoons frosting on bottom of each whole cookie; top with 1/2 teaspoon preserves. Top with remaining cookies with centers cut out, bottom sides down.

Ingredients you will need

Preserves