Raspberry Cream Shortbread Sandwich Cookies

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

  • Prep Time 20 min
  • Total Time 60 min
  • Servings 20

Cookies

1
cup butter, softened
1/2
cup powdered sugar
2
cups Gold Medal™ all-purpose flour
1/4
teaspoon salt

Frosting

3/4
cup marshmallow creme
1/3
cup butter, softened
2/3
cup powdered sugar

Filling

3
tablespoons red raspberry preserves

  • 1 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.
  • 2 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.
  • 3 Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
  • 4 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.
  • 5 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.

Expert Tips

Bake the cutout centers 4 to 6 minutes and, if desired, frost with any extra frosting.

Prepare and bake the cookies up to 2 days ahead. Store in airtight container. Frost and fill up to 1 hour before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
200
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
140mg
140%;
Total Carbohydrate
22g
22%
(Dietary Fiber
0g
0%
  Sugars
10g
10%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.