Festive shortbread cookie sandwiches filled with sweet raspberry jam, dipped in milk chocolate, and topped with almonds and sprinkles! These snowflake Christmas cookies are so much fun to make, and of course even more delicious to eat. They’re really simple and versatile, too, with lots of decorating options to get creative with!
WEEK OF CHRISTMAS GIVEAWAYS DAY 5! I’ve teamed up with Vermont Creamery to bring you these chocolate dipped shortbread cookie sandwiches. The most festive Christmas cookie bursting with sweetness, subtle almond flavor, and raspberry jam.
Plus, we’re giving away a month’s supply of Vermont Creamery products! They make the most delicious cultured butters, culinary creams like mascarpone and creme fraiche, and a whole variety of cheeses. Always my go-to high quality dairy products that I have in my fridge. Perfect for whipping up all sorts of festive holiday recipes!
Butter is KEY for shortbread cookies, so I’m using their salted cultured butter for the richest, creamiest, most flavorful bite in these cookie sandwiches.
We always make lots of shortbread around the holidays in my family. My dad got me hooked on the simple recipe, and it’s so much fun each year to make different creations with the buttery cookie. This year we’re making chocolate dipped shortbread cookie sandwiches!
You’ll start by whipping up the shortbread dough which is simply butter, sugar, flour, and almond extract for flavor. With such minimal ingredients, quality is key, so that’s where the cultured butter comes in. Cultured butter is fermented, so it develops a wonderful nutty buttermilk flavor. It results in a really rich, buttery shortbread that is so much better than when regular butter is used!
You’ll roll the dough out and use your favorite Christmas cookie cutter. With half of them, you’ll want to cut out the middle with a smaller cutter so that the bright raspberry jam shows through. The top cookies get dusted with powdered sugar, while the bottom cookies get topped with jam. Then, they’re drizzled with a little milk chocolate for extra sweetness. You can also dip some of the top cookies fully in chocolate (my favorite way to do it).
Get creative with your toppins and simply have fun with it – I used some finely chopped almonds, white sprinkles, and flaky sea salt to decorate these shortbread cookie sandwiches, but the possibilities are endless.
For all the details on how to enter the giveaway, head over to Instagram. We’ll be giving away a month’s supply of Vermont Creamery products (the BEST cultured butters, culinary creams like mascarpone & creme fraiche, and different cheeses) to one lucky winner! For a bonus entry, make sure to leave a comment on this blog post below!
And stay tuned for the final giveaway tomorrow!Print
Chocolate Dipped Shortbread Cookie Sandwiches with Raspberry Jam
almond-flavored shortbread cookie sandwiches with raspberry jam and milk chocolate
yield: 12 cookie sandwiches
- ½ lb salted cultured butter, softened
- ½ cup granulated sugar
- ½ tsp pure almond extract
- 2 cups flour, sifted
- ½ cup raspberry jam
- ¼ cup powdered sugar
- 4 oz milk chocolate, melted
- toppings: finely chopped almonds, sprinkles, flaky sea salt, etc.
- Preheat the oven to 350°F. Add the salted butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed for 3-4 minutes until light and fluffy, scraping down the bowl as needed. Mix in the almond extract.
- Add the sifted flour in two additions, mixing until a smooth dough forms. Transfer the dough to a clean surface and shape it into a flat disk. Wrap with plastic wrap and chill for 20 minutes. Transfer the dough to a clean surface and cut into 4 pieces so it’s easier to work with. Roll the dough into a ¼” sheet, letting it warm up as needed if it begins to crack (use your hands to keep pressing it together so it is smooth).
- Prepare a large and small snowflake (or other shape) cookie cutter. Use the large to cut approximately 24 cookies. Use an offset spatula to gently transfer half of the cookies to a cookie sheet. Use the small cutter to cut the center out of the remaining cookies. Transfer these cookies to another cookie sheet.
- Bake the cookies for about 8-10 minutes, until just lightly browned on the edges. Allow the cookies to cool for 5 minutes. Transfer the cookies to a cooling rack and cool completely.
- Turn the solid cookies over. Spread each one with about a teaspoon or so of raspberry jam. Dust half of the top cookies with powdered sugar. Dip the remaining top cookies into the melted milk chocolate and use the tip of a spoon to create a swirl pattern in the chocolate.
- Press the top cookies onto the bottom cookies. Drizzle the powdered sugar ones with melted chocolate. Decorate the chocolate ones with chopped almonds, sprinkles, flaky sea salt, etc.