Raspberry-Walnut Shortbread Cookies
Makes approximately 45 two-inch sandwich cookies
1 cup of real butter (two sticks)
2 -1/2 cups of regular granulated sugar ( reserve 1- 1/2 cups for dusting finished hot cookies)
2 cups of ground Walnuts (three cups of chopped makes two cups of ground)
2 cups of all-purpose flour
1/2 teaspoon of salt
1/2 teaspoon of pure vanilla extract
12 oz of a really good raspberry jam.
Mix butter until creamy. Add sugar until mixture creams again. Add vanilla and continue mixing, then add ground walnuts, salt and flour and mix well. Refrigerate for approximately an hour.
Cut dough in half and press out by hand on a flour dusted flat surface until dough is approximately 3/16 inch thick.
Cut cookies with a two-inch cookie cutter or shot glass like a true Swede would do.
Place cookies on an ungreased cookie sheet and bake at 375F for 11-13 minutes. Do not wait til they turn brown or rise. They will only brown on the edges and rise slightly.
Remove from oven and rest for no more than 3-5 minutes. While cookies are still warm spread jam on cookie’s bottom and sandwich with another cookie. Roll cookie’s seam and both sides in sugar and place on dish to finish cooling.