Shortbread Rhubarb Sandwich Cookies
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- 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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