Shortbread Cookies

By LLINDQU295

Ingredients

• Ingredients
• Cookies
• 1 1
• cup butter, softened
• 1/2 1/2
• cup powdered sugar
• 2 2
• cups Gold Medal™ all-purpose flour
• 1/4 1/4
• teaspoon salt
• Frosting
• 3/4 3/4
• cup marshmallow creme
• 1/3 1/3
• cup butter, softened
• 2/3 2/3
• cup powdered sugar
• Filling
• 3 3
• tablespoons red raspberry preserves

Details

Servings 20
Preparation time 20mins
Cooking time 60mins
Adapted from bettycrocker.com

Preparation

Step 1

1

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.

2

On floured surface, roll dough 1/4 inch thick. Cut with 1 3/4-inch round or scalloped 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.

3

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

4

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.

5

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.