Coming to you once again from the pages of Sunset Magazine, December 2009 edition, only this time with a Shortbread Cookie recipe. This cookie may look like a lot of work but it really isn't. I probably made mine a little too fat and a little too large. I don't own a round cookie cutter so to cut the circles, I used a regular drinking glass which now I think was too large around. Anyways, that's really neither here nor there as this recipe taste good at any size. Enjoy.
2 cups flour
1 cup cold unsalted butter cubed
1/2 cup sugar
1/4 tsp. salt
Preheat oven to 325. Mix flour, butter, sugar and salt in a bowl of an electric mixer on low speed until just blended. Increase speed to medium and mix until dough is no longer crumbly and just comes together.
Form dough into a disk, and chill 30 minutes. On a lightly floured work surface, roll dough 1/8 in. thick. Cutout cookie using either a round cookie cutter or glass. Make sure you have an equal number of each shape to form a top and bottom. Reroll scraps as needed. Arrange cookies 1 in. apart on parchment lined baking sheets. Chill on sheets 15 minutes; then bake until golden brown, 12 to 15 minutes. Let cool. Spread each whole cookie with about 1/2 tsp. raspberry preserves. Sprinkle powdered sugar over cut-out cookie tops.