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Raspberry Sandwich Hearts

May 19, 2013 by Carol Arroyo

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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:  3 hours 30 mins
Cook time:  12 mins
Total time:  3 hours 42 mins
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

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
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
3.5.3251

Filed Under: Cookies, Egg Free, Raspberry, Valentines Day Tagged With: almond cookies, christmas cookies, cookie cutter cookies, cutout cookies, egg-free cookies, raspberry cookies, rolled cookies, sandwich cookies, valentine’s day cookies

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