Shortbread Rhubarb Sandwich Cookies
- Comments()
- Yield Makes about 24
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 2 cups sifted all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- Rhubarb Jam
Directions
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Cream butter, sugar, and vanilla with a mixer. Beat in flour and salt until just combined. Wrap in plastic; refrigerate until firm, at least 2 hours or overnight.
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Roll out dough on a lightly floured surface to 1/8 inch thick. Cut out with a 1 3/4-inch scalloped round cutter, and transfer to a parchment-lined baking sheet; place in the freezer to harden for 30 minutes. Cut out letter or heart shapes from half the cookies, then return to freezer for another 15 minutes.
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Heat oven to 325 degrees. Bake until cookies just begin to brown around the edges, 12 to 14 minutes. Cookies will keep airtight at room temperature about 5 days.
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Shortly before serving, spread scant 1 teaspoon jam on whole cookies; gently top with cut-out cookies. Refrigerate until ready to serve, up to 3 hours. Finished cookies can sit at room temperature up to 3 hours.
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I had a similar experience. Even after chilling it was still too crumbly to cut. I add a small amount of almond milk which firmed it up! They were delicious once out of the oven. The Rhubarb Jam is easy
After chilling the dough over night I could not get it to roll out without letting it set out for a good hour, no wonder you have to rechill them once rolled and cut. Way too much work. Suggest if you want to try this cookie you roll and cut first, then chill and bake.