If you're looking for a refreshing and delicious dessert that's perfect for the summer months, then you need to try these raspberry sorbet sandwich cookies! The combination of tangy raspberry sorbet and sweet cookies is sure to be a hit with anyone who tries them.
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 pint raspberry sorbet
Instructions:
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Divide the dough into two equal portions and shape each into a disc. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Remove one disc of dough from the refrigerator and place on a lightly floured surface. Roll out to 1/4-inch thickness.
- Using a 2-inch cookie cutter, cut out rounds of dough and place on the prepared baking sheet. Repeat with the remaining dough.
- Bake for 10-12 minutes, or until lightly golden brown. Remove from the oven and allow to cool completely.
- Once the cookies are cool, remove the raspberry sorbet from the freezer and allow to soften slightly.
- Using a small cookie scoop or spoon, scoop a small amount of sorbet onto the flat side of a cookie. Top with another cookie, flat side down, and gently press together.
- Repeat with the remaining cookies and sorbet.
- Place the finished cookies in the freezer for at least 30 minutes to firm up.
