Raspberry Cream Shortbread Sandwich Cookies

Ingredients

• 1 cup butter softened
• 0.5 cup powdered sugar 
• 2 cups flour all-purpose
• 0.3 teaspoon salt 
• 0.8 cup marshmallow creme 
• 0.3 cup butter softened
• 0.7 cup powdered sugar 
• 3 tablespoons raspberry jam red

Equipment

• bowl
• baking sheet
• oven
• wire rack
• hand mixer
• cookie cutter

Directions

1. Heat oven to 350°F. In large bowl, stir 1 cup butter and 1/2 cup powdered sugar until well blended. Stir in flour and salt until well mixed. If necessary, knead with hands to form a soft dough.
2. On floured surface, roll dough 1/4 inch thick.
3. Cut with 1 3/4-inch round or scalloped cookie cutter.
4. Place 1/2 inch apart on ungreased cookie sheets. Using 3/4- to 1-inch round or scalloped cookie cutters, cut out and set aside centers of half of the cookies.
5. Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
6. Meanwhile, in large bowl, beat marshmallow creme and 1/3 cup butter with electric mixer on medium speed until well blended. Beat in 2/3 cup powdered sugar on low speed until fluffy and creamy.
7. Spread about 1 1/2 teaspoons frosting on bottom of each whole cookie; top with 1/2 teaspoon preserves. Top with remaining cookies with centers cut out, bottom sides down.