Raspberry Shortbread Sandwiches Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Diamond-shaped cutouts add elegance to these beautiful jam-filled cookies.
Ingredients
- 1 cup (1/2 lb.) butter, at room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup raspberry jam
- About 1/3 cup powdered sugar
Instructions
- In a bowl, with a mixer on medium speed, beat butter, granulated sugar, and vanilla until smooth. Add flour and salt and mix on low speed until dough comes together in a ball. Transfer to a lightly floured surface.
- Divide dough in half. With a lightly floured rolling pin, roll each portion to about 1/8 inch thick. With a floured 2- to 3-inch round or star-shaped cutter, cut out cookies. If desired, cut a 1/2-inch circle out of the center of half of the cookies to make a window for the jam filling (see notes). Place cookies 1 inch apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.
- Bake in a 325 ° regular or 300 ° convection oven until edges are just beginning to brown, 10 to 12 minutes. If baking more than one sheet at a time in one oven, switch positions halfway through baking. Transfer cookies to racks to cool completely.
- Spread the flat side of each of half the cookies (those without holes) with about 1/2 tablespoon jam. Top each with a remaining cookie (with a hole), flat side toward filling. Sprinkle tops of cookies evenly with powdered sugar.
- Nutritional analysis per sandwich cookie.
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