Shortbread with raspberry jam or mascarpone cream filling
Shortbread Cookie:
12 tablespoons unsalted butter
6 tablespoons Baker’s Sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups all-purpose flour
To make cookie –
Cut the butter into chunks and melt in a medium pan over medium heat. Remove from heat and stir in sugar, vanilla and salt. Add the flour and mix until incorporated. Put dough in a disk form on wax paper, wrap and let chill for at least 2 hours.
Put dough on a lightly floured board and roll it out to ¼” thick. With a heart cutter, cut out the cookies. Chill them until ready to bake Line a baking sheet with parchment paper and place cookies so that they are not touching on the pan.
Bake at 300* for 1 hour, or until firm. They should not brown.
Makes 18 cookies or 9 layered sandwiches
Fillings
To make Mascarpone Cream filling -
1 cup mascarpone
1 tablespoon Baker’s sugar
½ teaspoon vanilla extract
combine mascarpone, sugar, and vanilla in a small bowl.
For Raspberry jam filling –
There are many options in the market. Depending upon your sweet and health meter, you’ll find pure fruit spread with little to no added sugar. Try Good Good or Mountain Fruit Company Jam brands. For old-fashioned bright red sugary sweet jam, the seedless option from Stonewall Kitchen is best for this recipe. Or make your own raspberry jam for an added touch of love.
To assemble –
Spread about 1 tablespoon of filling or jam on a cookie. Put an uncoated cookie on top of the creamed or jellied cookie to make a “sandwich”.