FOR A 1 ½ POUNDS OF SHORTBREAD CRUST
FOR THE RASPBERRY PRESERVES
- ½ pound of frozen raspberries
- ¾ cup sugar for preserves
FOR THE GLAZING
- 1 egg
- Pinch of salt
- 2 tsp of coffee extract
- Powdered sugar
Prep time 40 minutes
Cooling time 1 1/2 hours
Cooking time 15 minutes
WHAT TO DO:
Preparation of the Short Crust Pastry:
1. Using a stand mixer, beat together the softened butter and the sugar.
2. Add the egg and the salt.
3. Blend in delicately the flour and the baking powder on slow speed.
4. Take the dough out of the mixer and smooth by hand. Roll out in a square shape, cover with clear wrap and refrigerate for an hour.
Preparation of the raspberry preserves:
5. Mix the frozen raspberries and the sugar. Bring to a boil. Keep boiling slowly for 5 minutes. Transfer to another bowl and refrigerate for 30 minutes.
6. Preheat the oven at 350 F. Take the pastry out of the fridge and roll out to ¼ inch thick.
7. Use the round 3 7/8 inch dough cutter to form an even amount of cookies.
8. Use the round 1 1/2 inch cutter to make holes in the middle of the ½ of the large rounds, so the top layer of the cookie will be the only one with the hole.
Preparation of the topping:
10. Make straight lines with a fork on all the round shapes.
Bake all the cookies at 350 F for 12 minutes.
11. Spread the raspberry preserves on the cookies without holes once cooled down. Sprinkle the cookies with holes with powdered sugar then place them on top of the others.
Chef’s secret: Flattening the dough before placing it in the fridge speeds the cooling process. Cookies keep very well at room temperature in an air-tight box. If you prepare a shortbread crust for a pie, skip the baking powder.