Shortbread Jamwiches Recipes

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PISTACHIO SHORTBREAD SANDWICHES



Pistachio Shortbread Sandwiches image

We tasted these melt-in-your-mouth morsels at a Christmas party several years ago, and I have since tweaked the recipe to include pistachios. The cookies disappear so quickly at parties, you just might have to watch the plate-and check the kids' pockets! -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

1-1/4 cups unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2 cups ground pistachios
Confectioners' sugar
2/3 cup apricot preserves
OPTIONAL GLAZE:
1-1/2 cups confectioners' sugar
4 teaspoons lemon juice

Steps:

  • Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in pistachios., Preheat oven to 300°. On a surface sprinkled with confectioners' sugar, roll dough to 1/4-in. thickness. Cut with a 2-1/2-in. fluted round cookie cutter dusted with confectioners' sugar. Place cookies 1 in. apart on ungreased baking sheets. Bake until edges begin to brown, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., Spread preserves on bottoms of half of the cookies; cover with remaining cookies. If desired, combine confectioners' sugar and lemon juice until smooth. Drizzle over cookies.

Nutrition Facts : Calories 314 calories, Fat 19g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 131mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.

JAM SHORTBREAD



Jam Shortbread image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 5

1 1/2 cups all-purpose flour
1/3 cup sugar
Pinch of salt
10 tablespoons unsalted butter, at room temperature
6 tablespoons preserves (any flavor)

Steps:

  • Preheat the oven to 375 degrees F. Line an 8-inch-square baking dish with aluminum foil, leaving an overhang. Whisk the flour, sugar and salt in a bowl. Work in the butter with your fingers to make a crumbly dough.
  • Refrigerate 2 tablespoons of the dough for topping. Press the remaining dough into the baking dish; freeze until firm, about 10 minutes.
  • Bake the crust, 15 minutes. Spread the preserves on top, leaving a 1/2-inch border; crumble the reserved dough on top. Return to the oven and bake until the edges are golden brown, 25 more minutes. Let cool 20 minutes, then lift out of the pan and cut into squares.

SHORTBREAD SANDWICH COOKIES



Shortbread Sandwich Cookies image

I layer a creamy, coffee-flavored filling between buttery shortbread, then dip the sandwiches in chocolate. Guests always love them.-Bertha Seyer, Oak Ridge, Missouri

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3 dozen.

Number Of Ingredients 14

1 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
FILLING:
1/4 cup butter, softened
1-1/3 cups confectioners' sugar
2 teaspoons instant coffee granules
2 teaspoons hot water
TOPPING:
1 cup semisweet chocolate chips
2 teaspoons shortening
Nonpareils

Steps:

  • Place ungreased baking sheets in the refrigerator. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well., Using a cookie press fitted with a ribbon disk, press dough into 2-1/2-in.-long ribbons on chilled baking sheets. Bake at 375° until edges are lightly browned, 6-8 minutes. Cool for 1 minute before removing from pans to wire racks to cool completely., For filling, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Dissolve coffee in hot water; add to creamed mixture and mix until smooth. Spread 1 teaspoon filling on the bottom of one cookie; top with another cookie to form a sandwich. Repeat., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip one end of each cookie into chocolate, allowing excess to drip off and then in nonpareils. Place on waxed paper-lined baking sheets until set.

Nutrition Facts : Calories 130 calories, Fat 8g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 55mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

ANISE SHORTBREAD SANDWICH COOKIES



Anise Shortbread Sandwich Cookies image

Apricot jam twinkles from each window cut out of these anise-infused shortbread stars.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h20m

Yield Makes 3 dozen

Number Of Ingredients 8

2 cups unbleached all-purpose flour
1 cup confectioners' sugar, plus more for dusting
1 teaspoon kosher salt
1 tablespoon anise seeds
2 sticks unsalted butter, cut into pieces
2 large egg yolks
1 tablespoon anise liqueur, such as Pernod or Sambuca, or water
6 ounces apricot jam

Steps:

  • In a food processor, pulse flour, confectioners' sugar, salt, and anise seeds until combined. Add butter; process until mixture becomes sandy. Add yolks and liqueur; pulse until dough comes together (it may be sticky). Divide dough into 2 pieces and pat into disks. Wrap each in plastic and refrigerate at least 1 hour and up to 3 days (or freeze up to 1 month).
  • Preheat oven to 350 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Cut out shapes using 3 1/2-inch star-shaped cutters. Use a 2 1/8-inch cutter to cut out centers of half of cookies. Transfer like sizes to parchment-lined baking sheets; freeze 15 minutes.
  • Bake until cookies are barely turning golden around edges, about 14 minutes for smaller cookies, 16 to 18 for larger. Transfer baking sheets to wire racks; let cool completely. (Cookies can be made ahead up to this point and stored in an airtight container at room temperature up to 3 days, or frozen up to 3 months.)
  • Bring jam to a simmer in a small saucepan over medium. Cook 1 minute. Strain through a coarse sieve, discarding any large pieces of fruit. Let cool until thickened slightly, about 10 minutes. Spread about 1/2 teaspoon strained jam onto each large solid cookie, and 1/4 teaspoon on half of the smaller cookies. Lightly dust large tops with confectioners' sugar; sandwich halves together. Serve same day.

RASPBERRY CREAM SHORTBREAD SANDWICH COOKIES



Raspberry Cream Shortbread Sandwich Cookies image

These tender shortbread cookies filled with fluffy marshmallow frosting and raspberry preserves would be great for any special occasion!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 20

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 200, Carbohydrate 22 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 10 g, TransFat 0 g

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