Name: Raspberry Jam Shortbread Cookies
Yield: Makes about 12 to 14 sandwich cookies
Ingredients: Chocolate Salted Caramel Shortbread Cookies; Red-Red Icing Color, 1 oz.; White Decorator Icing - 4.5 lb.; seedless raspberry jam; Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack; Perfect Results Premium Non-Stick Bakeware Mega Cookie Pan, 15 x 21-Inch; French Rolling Pin; Double Roll Parchment Paper; Double-Sided Round Cut-Outs Set, 6-Piece

Ingredients

Chocolate Salted Caramel Shortbread Cookies

Chocolate Salted Caramel Shortbread Cookies
Red-Red Icing Color, 1 oz.

Red-Red Icing Color, 1 oz.
White Decorator Icing - 4.5 lb.
seedless raspberry jam

Tools
Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack

Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack
Perfect Results Premium Non-Stick Bakeware Mega Cookie Pan, 15 x 21-Inch

Perfect Results Premium Non-Stick Bakeware Mega Cookie Pan, 15 x 21-Inch
French Rolling Pin
Double Roll Parchment Paper
Double-Sided Round Cut-Outs Set, 6-Piece

Instructions

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- Bake cookies. Prepare Salted Caramel Shortbread Cookie recipe, omitting Treatology flavors and glaze for garnishing. Roll out cookie dough. Using scalloped cut-out “B”, cut out cookies. Bake and cool.
- Tint icing. Using Red-Red icing color, tint 1½ cups icing pink. Using knife or spatula, spread icing on underside of half of cookies.
- Assemble cookies. Using knife or spatula, spread icing on underside of half of cookies. Spread raspberry jam on remaining cookies. Sandwich cookies together.

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Recipes, Tips & Ideas

Wilton Sweet Studio

Wilton Sweet Studio

Raspberry Jam Shortbread Cookies

Ingredients

Tools

Instructions