Raspberry Cream Shortbread Sandwich Cookies

By aerin8

Betty Crocker

Ingredients

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

Details

Servings 24
Preparation time 20mins
Cooking time 35mins
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.

Tips:

Bake the cutout centers 4 to 6 minutes and, if desired, frost with any extra frosting.

Prepare and bake the cookies up to 2 days ahead. Store in airtight container. Frost and fill up to 1 hour before serving.