This is a variation of Eli Zabar's delicious shortbread cookies.
Ingredients
- 3/4 pound unsalted butter at room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 1/2 cups flour
- 1/4 teaspoon salt
- 3/4 cup good raspberry preserves
- Confectioners' sugar, for dusting
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.















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By kat517
North Ridgevill...
on December 27, 2012
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The finished product was delicious, probably because these have so much butter in them! However, I initially found the dough too crumbly. I split the dough in half and worked with each half. By the time I got to the second half it was much easier to work with, so maybe the dough should not be that cold. Also, I had some trouble with the dough spreading in the oven. It seemed that the bottoms of the cookies were smaller than the tops (maybe has something to do with the cutout in the top.
Again, the cookies were delicious!
By springlife_1616119
spring valley, NY
on December 22, 2012
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I have been making these cookies every Christmas for years and they are absolutely delicious and super easy! The sugar and the butter make these cookies. I would never half it!
By julmacinnis
on December 11, 2012
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UGH! I doubled this recipe from the get-go for a christmas cookie exchange and didn't realize until after I did it and chilled it that it's 3/4 POUNDS of butter, NOT CUP!!!!! so be sure to make that NOTE! I'm crushed b/c I wasted so much flour and butter. So I re-did and they are awesome.
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