71 ounces Shortbread Tart Dough (Hazelnut Variation) chilled (4 lb. 7 oz.)
1 pound Raspberry jam
Yield: 2 Dozen
1. On a well-floured surface roll the chilled hazelnut shortbread dough 1/4 inch (6 millimeters) thick.
2. Cut the dough with a floured cutter into 2 1/2 inch (6 centimeter) circles on ovals. Place the dough cut-outs on paper-lined sheet pans.
3. Using a slightly smaller cookie cutter, remove the center from half of the dough cut-outs. These will be the cookie tops for the sandwich cookies. (Save these dough scraps for more cookies.)
4. Bake at 375°F (190°C) until pale blond in color, approximately 8-10 minutes. Cool the cookies completely.
5. Melt 3 ounces (120 grams) of the raspberry jam. Brush the solid cookies with the melted jam. Place the remaining cookie tops on the jam-coated cookies. Using a pastry bag fitted with a small plain tip, fill the center of each cookie with raspberry jam.
Notes: Method: Cut-out Cookie
1 pound Raspberry jam
Yield: 2 Dozen
1. On a well-floured surface roll the chilled hazelnut shortbread dough 1/4 inch (6 millimeters) thick.
2. Cut the dough with a floured cutter into 2 1/2 inch (6 centimeter) circles on ovals. Place the dough cut-outs on paper-lined sheet pans.
3. Using a slightly smaller cookie cutter, remove the center from half of the dough cut-outs. These will be the cookie tops for the sandwich cookies. (Save these dough scraps for more cookies.)
4. Bake at 375°F (190°C) until pale blond in color, approximately 8-10 minutes. Cool the cookies completely.
5. Melt 3 ounces (120 grams) of the raspberry jam. Brush the solid cookies with the melted jam. Place the remaining cookie tops on the jam-coated cookies. Using a pastry bag fitted with a small plain tip, fill the center of each cookie with raspberry jam.
Notes: Method: Cut-out Cookie
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