Print

Raspberry & Nutella Almond Shortbread Cookie Sandwiches

buttery almond shortbread cookies filled with raspberry jam & nutella

Scale

Ingredients

Almond Shortbread Cookies

To Finish

Instructions

Almond Shortbread Cookies

  1. Preheat the oven to 350F. Using an electric mixer, cream together the butter and sugar, scraping down the sides of the bowl to fully incorporate. Mix in the almond extract. Gradually add the flour, mixing on low speed first and then faster once all the flour is added. Once the dough comes together and the sides of the bowl are clean, turn off the mixer. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
  2. Flour your surface well before starting to roll the dough (this dough will stick easily). Cut the dough ball in half so it’s easier to work with. Roll out each piece until it is a little less than ¼ of an inch thick. Use different sized heart shaped cookie cutters to cut out the cookies, making sure to cut in pairs of two. Carefully remove the excess dough around each cookie. Use a small offset spatula to transfer each cookie onto a cookie sheet. Gather the excess dough and reform into a ball. Roll and cut again. Repeat this process until all the dough is used. Bake the cookies for 12 minutes. Transfer to a cooling rack and let cool completely.

To Finish

  1. Spread the bottom side of a cookie with a generous amount of nutella or raspberry jam. Place another cookie on top, bottom side down. Repeat until you have finished all the cookie sandwiches. Dust with powdered sugar before serving.

Notes