Raspberry Filled Sugar Cookies
1/2 cup sugar
1/2 cup powdered sugar
1/2 cup butter
1/2 cup shortening
1 egg
2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tarter
1 teaspoon vanilla
Preheat oven to 350 degrees. Place parchment paper on two cookie pans.
Cream sugars with butter and shortening.
Add egg and vanilla and mix well.
Add dry ingredients and mix well.
Scoop into 1 inch balls and place on prepared pans.
Flatten dough balls with the bottom of a glass or the palm of your hand.
Bake for about 10 minutes.
Allow to cool. Fill with raspberry filling. (recipe follows)
Raspberry Filling
1/2 cup seedless raspberry jam
1 package white chocolate chips
1/3 cup heavy cream
In a small microwave safe bowl, heat heavy cream until very hot but not boiling.
Stir in chocolate chips and allow to sit until chocolate is melted.
Stir in raspberry jam and set aside until cooled and thick.
Spread mixture onto the bottom of half of the cookies and top with remaining cookies.
Makes about 1 1/2 dozen sandwich cookies.
The line up.
I
strained some raspberry jam of
all the seeds but you can find seedless
jam if you don't want to go to the
trouble of straining it yourself.
Heat the cream then add the white
chocolate chips. Stir to melt.
Add the jam.
Stir to combine and set aside
while baking the cookies.
Combine the butter and the shortening.
Then add the sugars.
Then the egg and vanilla.
Finally the flour, cream of tartar
and the baking soda.
I used my 1" cookie scoop.
Then flattened with my
hand just a little bit.
Bake....
...then fill.
See?
So good!
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