Spork and Skewer

In honor of Valentine's Day, I wanted to make a really special cookie. When I found this recipe over at The Joy of Baking, I knew that I had found what I was looking for. These treats are delicate, tender, and flaky . If you can stand to share, these cookies would make a really thoughtful gift. Happy baking, and Happy Valentine's Day!




















Raspberry Shortbread Cookies with White Chocolate Dusting
I could not find seedless raspberry preserves, so I have included directions on how to make a regular jam, into a seedless spread. You definitely don't want any distracting seeds in your cookies.  


You will need:
2 cups all purpose flour
1 cup salted sweet cream butter
1/2 cup confectioner's sugar
1 teaspoon vanilla extract
1 cup raspberry jam
1 oz white chocolate, grated


Cream butter in a large bowl with a hand mixer.







Next, add confectioner's sugar, and beat for 1 minute on medium speed.Mixture will appear crumbly (as you can see).






Add vanilla, and beat until smooth, about 2 minutes.







Next, add the flour, and combine. Dough will again appear crumbly.







On a board, work the dough, and form into a disk.







Wrap in plastic, and chill for 1 hour.





As dough chills, make the seedless jam. Warm jam in small sauce pan over medium low heat.






Warm until it melts into a syrupy consistency.





Work the jam through a mesh strainer.







You will end-up with a silky, smooth spread.







Once dough is chilled, preheat oven, and roll dough on a floured surface to a 1/4 inch thickness. Cut into desired shapes. Chill 15 minutes. This will help cookies keep their shape during baking.





Place cookies on  an ungreased baking sheet, and bake 6-8 minutes, depending on size. Keep an eye on them so they don't brown.






Cool on wire racks. Once cool, spread bottoms with jam, dust with grated chocolate, and top with a "window" cookie.





Does Valentine's Day get any sweeter than this?