These raspberry shortbread sandwich cookies get their intense raspberry flavor and color from 100% natural freeze-dried raspberry powder. The raspberry flavor really shines in these cookies, and that bright-tart flavor is beautifully complemented by the mellow, nutty Nutella filling.They're rich, so make these cookies small--no more than 1 1/4" in diameter. That way you can eat 4-5 without feeling too badly about it!
1cupchocolate hazelnut spread such as Nutella or Pernigotti
Instructions
Preheat oven to 325F. Set racks in the upper and lower thirds of the oven.
Line two sheet pans or cookie sheets with parchment. Set aside.
In the bowl of your stand mixer or in a bowl using a hand mixer, cream the sugar and butter together until smooth and creamy.
Scrape the bowl, and add the raspberry powder and vanilla. Mix on low speed until well combined.
Add the cake flour and mix in on low until you have a stiff but somewhat sticky dough.
Divide dough in half, form into discs about 1" thick, and wrap in plastic wrap. Refrigerate for an hour.
Working with one half of the dough at a time, roll out between 2 sheets of parchment paper until it's about 1/4" thick.
Cut small rounds (or your preferred shape) out of the dough and place on parchment-lined cookie sheets about 1" apart. Reroll scraps twice to cut a few extra cookies.
Bake for 10-12 minutes, rotating pans halfway through baking. Cookies will look dry on top and be firm to the touch. They should not brown.
Remove to cooling racks and let cool on the cookie sheets for 5 minutes before removing to racks to cool completely.
Pipe (or spread with an offset spatula) about 1 1/2 teaspoons of chocolate hazelnut spread on 1/2 of the cookies (on the bottom sides). Sandwich together with the rest of the cookies.
You can eat them right away, but the filling will firm up a bit as some of the moisture is drawn into the cookies. If you can stand to wait 4-6 hours, do. Store cookies at room temperature in airtight containers for up to a week.