Raspberry Sandwich Hearts

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Raspberry Sandwich Hearts
These cookies are absolutely delicious, and Valentines Day is a perfect time for these cookies. However you can make these in any shape for any season or holiday. The raspberry jam pairs wonderfully with the buttery cookie. The small 1 inch cutouts can be baked and dusted with confectioners sugar and are pretty served with the sandwich hearts.
Recipe type: Dessert | Rolled and Cutout Cookies | Sandwich Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 2 Dozen Sandwiches Storage: Airtight Container, Room Temperature

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Ingredients
Dough:
  • 2 cups all-purpose flour, plus additional for work surface
  • ½ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • ¾ cup confectioners (powdered) sugar, plus additional for dusting
  • 1½ teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
Filling:
  • ½ cup seedless raspberry jam or raspberry preserves
Instructions
Dough:
  1. In a medium mixing bowl, sift flour and salt together. Set aside.
  2. In a large bowl of an electric mixer, combine butter and confectioner sugar; beat together until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add vanilla extract and almond extract; stir until blended. Add flour mixture; stir to mix.
  3. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
  4. Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ¼ inch thickness. Cut dough into hearts or other desired shapes using a 2½ inch cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  6. Using a 1 inch heart shaped cookie cutter that has been dipped in flour, cut out the center of half of the 2½ inch cookies. Re-roll the scraps, or bake the 1 inch heart shapes separately.
  7. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 10 to 12 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Filling and Assembly:
  1. Leaving a ¼ inch border uncovered, spread about 1 teaspoon of the raspberry jam over each cookie without the middle cutout.
  2. Using a fine-mesh sieve, dust the tops of the cookies that have the middle cutout with confectioner’s sugar. Place the cutout cookies on top of the jam-covered cookies.
Adapted from: Williams Sonoma, Essentials of Baking, Welden Owen Inc, California, 2003