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Angela Lighty's Citrus Shortbread Sandwich Cookies

Citrus Shortbread Sandwich Cookies Angela Lighty
Lemony Cookies with Raspberry Filling
skill level
Easy
time
1-30min
servings
24
cost
$
Contributed by :
Citrus Shortbread Sandwich Cookies Recipe: The brightness of the lemon and orange zest in the batter nicely complements the tart raspberry filling.
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ingredients
  • For the Dry: 
  • 2 1/2 cups All-Purpose Flour
  • 1 1/2 teaspoons Salt
  • 1 cup Confectioners Sugar
  • For the Wet:
  • 2 1/4 sticks Unsalted Butter (softened)
  • 1 teaspoon Pure Vanilla Extract
  • zest of 1 Lemon
  • 2 teaspoons Orange Zest
  • For the Raspberry Filling:
  • 2 pints Fresh or Frozen Raspberries
  • zest and juice of 1 Lemon
  • zest and juice of 1 Orange
  • 1 cup Granulated Sugar
  • pinch Salt
  • Chocolate (for dipping)
  • Powdered Sugar (for sprinkling)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 1/2 cups All-Purpose Flour
    1 1/2 teaspoons Salt
    1 cup Confectioners Sugar
    For the Dry: Preheat oven 350 degrees F. In large bowl combine dry and whisk together until thoroughly blended.
  • 2
    2 1/4 sticks Unsalted Butter (softened)
    1 teaspoon Pure Vanilla Extract
    zest of 1 Lemon
    2 teaspoons Orange Zest
    For the Wet: Using a mixer fitted with paddle attachment start beating butter on low speed. Once fluffy, add the vanilla and zest and blend a bit more. Add dry ingredients to butter - 1/2 of the dry at a time. 
  • 3
     
    Form dough into disk and cover with plastic wrap. Refrigerate for at least 30 minutes. Roll out dough to 1/4-inch thickness, and use a 2-inch scalloped cookie cutter to cut out cookies. Use a 1/2-inch star cookie cutter to cut out a window in the center of half of the cookies. Transfer to cookie sheets lined with parchment paper, segregating the cookies with windows to separate sheet trays, and bake for 12 to 15 minutes.
  • 4
    Powdered Sugar (for sprinkling)
    Cool on pan for 10 then move to rack cool completely. Dip only the cookies with windows halfway into the melted chocolate. Transfer to a sheet of parchment paper and allow to set. Use a piece of parchment to cover the chocolate and dust all of the cookies with powdered sugar.
  • 5
     
    Spread a teaspoon of filling onto the solid cookies halves. Sandwich together with a cookie half with a window. 
  • 6
    2 pints Fresh or Frozen Raspberries
    zest and juice of 1 Lemon
    zest and juice of 1 Orange
    1 cup Granulated Sugar
    pinch Salt
    For the Raspberry Filling: In a medium saucepan, combine all ingredients and simmer over medium heat until thickened.
  • 7
    Chocolate (for dipping)
    Microwave chocolate in 30 second increments, stirring between each, until completely melted.

    Helpful Tips:
    1. Mixing the citrus with the butter allows all the oils to be released into the mixture.
    2. Try these cookies with any filling you want.
 
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