White Chocolate & Clementine Shortbread Sandwiches

By AnnieMro

Ingredients

• Shortbread
• 4 cups all-purpose flour
• 1/2 tsp. salt
• 2 cups unsalted butter, softened
• 1 cup icing sugar
• 2 tsp. vanilla extract
• Clementine filling
• 1/2 cup butter
• 2 tsp. clementine zest
• 2 tbsp. clementine juice
• 2 cups icing sugar, sifted
• 6 oz chopped white chocolate (or chips or coating chocolate made with vegetable oil instead of cocoa butter)

Details

Servings 2

Preparation

Step 1

Line 2 cookie sheets with parchment. In a medium bowl, combine flour and salt; set aside. In a large bowl, using an electric mixer, cream the butter until light and fluffy. Add the sugar and continue beating until smooth. Stir in the vanilla. Add the flour and salt ans stir until just combined. Divide dough into 2, flatten each into discs an inch thick. Wrap in plastic wrap and chill for 1 hour.

Preheat oven to 300F.

On a lightly floured surface and working with 1 piece of dough at a time, roll out to a scant 1/4 inch thickness. Cut into rounds using a 2-inch round cookie cutter. Place on cookie sheets and refrigerate an additional 30 mins. bake for 20 mins., or until cookies are firm and a very light golden at edges. Allow to cool on pans for 5 mins. before removing to a rack to cool completely.

To make filling: using a mixer at medium speed, cream butter and clementine zest in a small mixing bowl. Reduce speed to low and beat in juice. Add sugar gradually until blended, increase speed to high and continue to beat until fluffy and pale, about 3 mins.

To assemble, turn half of shortbread over and place 1 tsp. of filling in the centre of each. Top with an undressed cookie, and press until filling is evenly distributed. Once done, melt chocolate. One cookie at a time, spread a small amount of chocolate over the top of sandwich. Leave to set on rack, about 2 hours.