Shimmer Cookies with Raspberry Filling
Ingredients
- 16 tablespoons (227g) unsalted butter softened
- 3/4 cup (85g) confectioners’ sugar
- 1/4 teaspoon table salt
- 1/4 teaspoon King Arthur Fiori di Sicilia optional
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- coarse sparkling sugar for coating
- 1 1/2 cups (170g) confectioners’ sugar divided
- 1/2 cup (15g) lightly crushed freeze-dried raspberries
- 5 tablespoons (71g) unsalted butter softened
- 1 to 2 teaspoons milk
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment.
- , To make the dough: In a large bowl, beat together the butter, confectioners’ sugar, salt, and Fiori di Sicilia until smooth. Add the flour and mix just until combined.
- , Scoop teaspoon-sized balls of dough and roll them in sparkling sugar. Place the balls on the prepared baking sheets.
- , Bake for 12 to 14 minutes, just until the cookies begin to brown at their edges. Remove from the oven and let cool on the pan for 5 minutes before transferring to a rack to finish cooling completely.
- , To make the filling: Place the confectioners’ sugar and the freeze-dried raspberries in the bowl of a food processor. Process until the berries are powdered. Whisk the mixture through a mesh strainer to remove any lumps or seeds. Mix in the butter at low speed until everything is cohesive. Add the milk, a teaspoon at a time, until the filling’s spreadable.
- , To assemble: Scoop a teaspoon of filling onto the bottom of half the cookies; sandwich with the remaining cookies, pressing gently.
