Pear-Filled Spiced Shortbread Sandwich Cookies
 
Yield: 38
Ingredients
  • 1 cup salted butter, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon ground cardamom
  • ¼ teaspoon salt
  • ¼ teaspoon ground allspice
  • 1 cup pear preserves
Instructions
  1. Preheat oven to 350°.
  2. Line several rimmed baking sheets with parchment paper.
  3. In a mixing bowl, combine butter and sugar. Beat at high speed with a mixer until light and creamy, approximately 4 minutes. Add vanilla extract, beating until incorporated.
  4. In a medium bowl, combine flour, cornstarch, cardamom, salt, and allspice, whisking well. Add flour mixture to butter mixture, beating at low speed until incorporated. Divide dough in half, and wrap each portion securely in plastic wrap. Refrigerate for 1 hour.
  5. On a lightly floured surface, roll each dough portion to a ⅛-inch thickness. Using a 2-inch fluted round cutter, cut 76 rounds from dough, rerolling scraps as necessary. (Work quickly so dough does not get too warm. Refrigerate dough if necessary.) Place cookies 2 inches apart on prepared baking sheets.
  6. Using a triangular-shaped linzer cutter, cut out and discard centers of 38 cookies.
  7. Place baking sheets in the freezer for 15 minutes. (This will prevent cookies from spreading during baking.)
  8. Bake until edges of cookies are light golden brown, approximately 9 minutes. Transfer cookies to a wire cooling rack, and let cool completely.
  9. Spread 1 teaspoon pear preserves onto each whole cookie. Top each with a cutout cookie.
  10. Serve immediately, or place in an airtight container and refrigerate for up to an hour.
Recipe by TeaTime Magazine at https://teatimemagazine.com/pear-filled-spiced-shortbread-sandwich-cookies-recipe/