Shortbread Rhubarb Sandwich Cookies
Everyone knows you and your groom are cut out for each other; these monogrammed shortbread sandwich cookies just drive home the point. Let store-bought cookie cutters do the heavy lifting; we used a round ruffly one to get the shape and mini alphabet cutters for the monogram. Between the layers? Sweet-tart rhubarb jam -- another perfect match. We used mini alphabet cutters by R&M from Amazon.com and a heart aspic cutter by Ateco.
- 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
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.
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.
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.
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.