A buttery, walnut-laced shortbread sandwich cookie with jam drizzled with icing.
Servings: 54cookies
Ingredients
1cupbutter
1/2cupsugar
2cupsflour
1 1/2cupfinely chopped nuts (walnuts, pecans, or filberts)
1jar(18 oz.) raspberry jam or other flavor jam
1cuppowdered sugar
1/4cupmilk, divided
Instructions
Stir together butter, sugar, and flour. Then stir in nuts.
Divide dough into four equal portions and form logs about 8 inches long. Wrap each log in plastic wrap and refrigerator for two to three hours until firm enough to slice.
Preheat oven to 350 degrees. Slice each log approximately 1/8 inch thick and place on a baking sheet. Bake for about 10-12 minutes until the edges are light brown. Remove cookies from the sheet and cool completely on a rack.
Place a small dollop of jam between two cookies to form a sandwich, pressing together slightly (see photo in post.)
Stir milk into powdered sugar, a few tablespoons at a time, mixing thoroughly until it forms a smooth icing. Drizzle or spread cookies with icing. If desired, you can top cookies with additional finely chopped nuts. Then, allow the cookies to rest until the icing is set.
Notes
These cookies freeze well. After the icing has set, I put them in an airtight container, placing plastic wrap between the layers. I thaw them for about 30 minutes on the counter before serving.