Mom and I use to make these shortbreads when I was a little girl and being raspberry was all our favorite, the same filling was used everytime even though you have several other jams you could use. We had tried all kinds of other jams, but always came back to raspberry. Hope your family likes them as much as we do...enjoy!
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Similar in style to a linzer cookie, however a very different ingredients. We usually use these on a wedding tray using a heart shaped cut out. I used the star cutout for the season going on our Christmas tray. Next these go into a preheated oven of 350 until the edges are browned. Cool, and confectionery sugar goes on top.
Using a little flour so the dough doesn't stick, cut out two round cookies or with a cookie cutter of your choice, put a small amount of jam on the middle of the bottom cookie then take another cut out piece of dough and cut a hole in the center of it for the top of the cookie(if you have cutter shapes which are a linzer style cookie cutter, you can use them). Some of the jam peeks out the top when you cover it.
After mixing dough it will work easier by chilling for at least an hour...I can tell you I have skipped this step before and wished I hadn't....be sure to refrigerate this and don't start these if your in a hurry.
Italian Filled Raspberry Jam Cookies
1 cup shortening
1/2 cup sugar
1/2 cup brown sugar
2 egg yolks
3 tablespoon milk
2 teaspoons vanilla
2 2/3 cups flour
2 teaspoons cream of tarter
1/2 teaspoon salt
1 teaspoon of baking soda
1/2 cup seedless raspberry preserves
Directions:
Mix all ingredients in a bowl to form a dough, except for preserves.
Chill dough 1 hour
Roll into an 1/8 inch thickness and cut into circles with a shot glass or cookie cutter of your choice. You will need two pieces of dough to make a sandwich, for each cookies.
Fill with 1/2 teaspoon of jam and top with another circle, take a knife and put a little hole in the center, place on greased sprayed cookie sheet and bake in preheated oven at 350* until lightly browned.
Cool and dust with confectionery sugar.
10 to 12 minutes.
1 cup shortening
1/2 cup sugar
1/2 cup brown sugar
2 egg yolks
3 tablespoon milk
2 teaspoons vanilla
2 2/3 cups flour
2 teaspoons cream of tarter
1/2 teaspoon salt
1 teaspoon of baking soda
1/2 cup seedless raspberry preserves
Directions:
Mix all ingredients in a bowl to form a dough, except for preserves.
Chill dough 1 hour
Roll into an 1/8 inch thickness and cut into circles with a shot glass or cookie cutter of your choice. You will need two pieces of dough to make a sandwich, for each cookies.
Fill with 1/2 teaspoon of jam and top with another circle, take a knife and put a little hole in the center, place on greased sprayed cookie sheet and bake in preheated oven at 350* until lightly browned.
Cool and dust with confectionery sugar.
10 to 12 minutes.
