Raspberry Preserve filled Sandwich Cookies (Spitzbuebe)
recipe from: Saveur
3 sticks of butter, softened
1 1/2 c. confectioners sugar
3 eggs yolks
3 1/2 c. all-purpose flour
1 c. raspberry preserves (you can use any preserve flavor you want; just don't use jam)
extra confectioners sugar for dusting (optional)
Preheat the oven to 325°F.
Beat butter sugar in a large bowl with an electric mixer on low speed. Increase speed to medium and beat until light and fluffy. Add yolks one at a time, beating until smooth after each addition. Reduce speed to low and add flour 1/2 c. at a time. Scrape down sides of the bowl and give the dough one last stir. Transfer the dough onto a large plate and cover with plastic wrap and press the dough into a rectangle. Cover dough and plate with plastic wrap and chill for 1 hour.
Divide chilled dough into 6 pieces. rewrap 5 individual pieces and keep them chilled while working with the first piece. On a floured surface, roll the dough into a 9 inch square. Using a 3 inch round cookie cutter, cut out 9 circles of dough and transfer them to a parchment paper lined baking sheet about 1 inch apart. Repeat process with remaining chilled dough pieces. But for 3 of the 6 dough pieces, use a 1 1/4 inch cookie cutter to cut a hole in the center of the circle for the tops of the cookies. Bake cookies for 15 minutes or until edges begin to golden slightly. Let cookies cool completely.
Put preserves in a small pot and bring to a boil over medium heat. Reduce heat to medium low and simmer until thickened, it should take about 8 minutes. Transfer preserves to a bowl and let them cool. Once cookies and preserves have cooled, spread a spoonful of preserves in between each cookie sandwich. Then fill a piping bag with preserves and fill each cut out hole with a more preserves. You can sprinkle the filled cookies with powdered sugar to finish these off.