Shortbread Sandwich Cookies – European Recipe
This is a modified version of a recipe someone shared with me in the past.
What is interesting about this recipe is that you can make several different versions of cookies from this one basic dough.
You can have single cookies with sprinkles or glaze, sandwich cookies with jam, sandwich cookies with buttercream and jam, or even stack 3 cookies together with buttercream and jam and make them into mini cakes.
This recipe yields 6 doz. of single cookies.
- 1 tsp. baking soda
- 2 tsp. white vinegar
- ½ cup butter (1 stick), room temperature
- 1 cup Crisco shortening
- ¾ cup granulated sugar
- ½ cup sour cream
- 1 tsp. vanilla extract
- 1 tsp. lemon zest
- 1 large egg
- 2 egg yolks
- 3 3/4 cups all-purpose flour
- 1 cup Strawberry Jam, for filling
- ½ cup unsalted butter, room temperature
- ½ cup cream cheese (4 oz), room temperature
- ¼ cup heavy whipping cream, room temperature
- 1 tsp. vanilla extract
- 6 Tbs. lemon juice
- 2 cups powdered sugar
- 1 tsp. cocoa powder
- In a small bowl mix the baking soda with the vinegar and set aside.
- In a large mixing bowl cream together the butter, Crisco and sugar. About 2 minutes.
- Mix in the sour cream, eggs, egg yolk, vanilla extract, and lemon zest.
- Mix in the baking soda/vinegar mixture, until combined.
- Gently mix in 2 cups of flour, until wet and dry ingredients combine, then add the remaining flour and work it in with your hands or a spatula.
- Divide the dough into 4 equal parts, flatten into disks, wrap each in a plastic wrap, and refrigerate for an hour.
- Remove one dough disk at a time, and work it gently in your hand to slightly soften it.
- Lightly sprinkle flour on your work area, dip your hands in flour before handling the softened dough ball, place it on the work area, and roll out to ¼ inch thickness.
- Using a cookie cutter dipped in flour, cut out cookies and place them 1/2 inch apart on cookie sheet lined with an ungreased parchment paper.
- Bake on a middle rack for 7 minutes at 350 degrees F.
- Remove gently onto a cooling rack to cool completely before filling.
- If you prefer single cookies, rather than sandwiched ones, then you can leave them plain as they are, or sprinkle the tops with colored sprinkles before baking.
- Whip the butter with vanilla extract until fluffy and pale in color, about 5 minutes.
- Gradually add in the cream cheese, continue mixing until well incorporated.
- In a small bowl, whip the heavy cream until peaks form, but do not overbeat it so it does not turn into butter.
- Using a spatula, gently fold in the whipped cream into the butter/cream cheese mixture. Don’t overmix it so it does not separate. Cover and set aside.
- In a medium bowl place the powdered sugar and lemon juice. Using a spoon, mix together until a thickened mixture forms. If too thick, add a drop of lemon juice at a time, continue incorporating until the desired consistency (like yogurt) is achieved. Cover and set aside.
- Remove about 2 Tbs. of the glaze into a small bowl, and mix in the cocoa powder, to make a cocoa glaze for decorating. Cover and set aside.
- If you wish to have single cookies with glazed tops, using a dinner knife spread 1/4 tsp. of glaze over the top of each cookie and let it dry and firm up. Then drizzle the cocoa glaze over the vanilla glazed cookies for a nice variation of color and design.
- If you plan to sandwich your cookies, then set them out in pairs, and using a cake decorating bag with a star shaped tip, pipe the butter icing on the back side of one cookie, and spread the jam on the back side of the other cookie and stack the jam side over the butter cream side. Glaze the top of the cookie with the vanilla glaze, let it dry, then drizzle with the cocoa glaze to create a nice design. If you prefer to skip the cocoa glaze, and use sprinkles, then apply the sprinkles over the wet glaze, then let it dry.
- You can also turn them into mini cakes, by stacking up three filled cookies with butter cream and jam together, then spreading the glaze over the top and letting it drip down the sides.
- You can also make sandwich cookies with jam and glaze only, and skip the butter cream filling.
The plain and jam only cookies may be stored in an air tight container in a dry, cool place. However, the cookies with the butter cream should be refrigerated, and brought to room temperature about 30 minutes before serving.