Buttery shortbread scented with vanilla and lemon zest makes one sublime cookie. Sprinkled with sugar, baked until lightly golden, and sandwiched with berry-white chocolate filling, these sparkling berry cream sandwich cookies are summer perfection.

Berry Cream Sandwich Cookies
Buttery and sweet, with a creamy filling that’s simply divine, here’s to the summer sandwich cookie!

Berry Cream Sandwich Cookies

Berry Cream Sandwich Cookies

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Berry Cream Sandwich Cookies

Berry Cream Sandwich Cookies

  • Author: Laura | Tutti Dolci
  • Yield: 16 sandwich cookies

Ingredients

Cookies

  • 3/4 cup unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1/8 tsp salt
  • 1 3/4 cups flour
  • 1 Tbsp sugar (for sprinkling)

Filling

  • 4 oz white chocolate, chopped
  • 1/8 tsp salt
  • 3 Tbsp berry jam
  • 1 1/2 Tbsp milk, at room temperature
  • 1/4 cup powdered sugar, sifted

Instructions

  1. Beat butter and sugar in a large mixer bowl at medium speed until combined; add vanilla, lemon zest, and salt and beat until incorporated. Scrape down bowl as needed. Reduce speed to low and mix in flour just until incorporated and dough begins to come together in large pieces. Scrape dough out onto a piece of plastic wrap, shape into a disk and wrap well. Chill dough until firm, about 30 minutes.
  2. Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Roll out dough to just shy of 1/4-inch thick on a lightly floured board. Use a floured 2-inch fluted biscuit cutter to cut out cookies. Gather scraps, re-roll, and cut until you have a total of 32 cookies. Use a floured 3/4-inch round cutter to remove centers from 16 cookies. Place cookies on baking sheets, sprinkle with sugar, and chill for 15 minutes.
  3. Bake, rotating pans halfway through, for 14 minutes, until lightly golden and edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely. For the filling, place white chocolate and salt in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Remove from heat and let stand for 5 minutes before whisking in berry jam. Whisk in milk and powdered sugar until combined.  Chill filling for 25-30 minutes in the refrigerator.
  4. Transfer filling to a piping bag and pipe in the center of half the cookies; spread slightly with an offset spatula. Top with remaining cutout cookies, pressing gently to adhere. Store cookies in an airtight container in the refrigerator.

Keywords: shortbread, berry, white chocolate

Berry Cream Sandwich Cookies

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Berry Cream Sandwich Cookies

13 comments

  1. Scrumptious! Laura, these cookies are not only pretty, but I admire your creativity in sandwiching these buttery shortbread beauties with a berry and white chocolate filling. Thanks for sharing another must-make-now baking recipe!

  2. Just that little bit of berry jam does the trick! These are so pretty, Laura. Perfect for sharing and I could see these making a showing at an afternoon tea party!

  3. Next week will be the start of my annual berry jam making. After making a batch I always keep a bowl full for our morning toast. These beautiful cookies would be a scrumptious way to celebrate that first batch of jam!

  4. Couple of questions as I am planning on making these next week- can I make the cookies in advance (as in a couple of days before I make the filing), and secondly, will the filling make the shortbread go soft? I usually bake on a Tuesday to take to work the following day. Thanks!

    1. Hi Sally, yes you can make the cookies in advance and store them in an airtight container. The filling does not make the cookies go soft, so you should have no problem assembling them the day before – the filled cookies last for a few days (I store them in the refrigerator). Hope that helps!

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