Ingredients

• 3 cups flour
• 2 sticks unsalted butter, softened
• 1/3 cup Monin Almond (Orgeat) Syrup
• 3/4 tsp. baking powder
• 3/4 tsp. salt
• 1 cup Monin Raspberry Purée
• 1 Tbsp. corn starch
• 1 Tbsp. water
• 1 stick butter

Glass: Culinary

Glass Size: 1 dozen cookies.

Instructions

1. Preheat oven to 325 degrees Fahrenheit and line a sheet pan with parchment paper.
2. In the bowl of a stand mixer with the paddle attachment equipped, combine butter and sugar.
3. Mix on medium-high speed until light and fluffy (about 1 minute).
4. Add in the egg and syrup and mix until combined.
5. In a separate bowl, mix all dry ingredients until well incorporated.
6. Add in the flour mixture into the butter mixture and mix on low until everything is combined and a thick dough has formed (about 1 minute).
7. Cover the dough with plastic wrap and refrigerate for 30 minutes. ​​
8. Place the dough onto a well floured surface and begin rolling out the dough into a 1/4-inch-thick sheet.​
9. Use a cookie cutter of your choice to cut out the cookies and place onto a baking sheet lined with parchment.
10. Bake the cookies for 10 minutes, rotating after 5 minutes. The edges should begin to turn golden brown when they are done.
11. While cookies are baking, add the puree to a saucepan and bring to a boil. While boiling make the cornstarch slurry and add it to the boiling puree. Allow to thicken then remove from heat and mix in the butter until fully incorporated. Allow filling to cool to room temperature.
12. Remove cookies from oven and allow to cool for at least 10 minutes. Build the cookie sandwiches and serve immediately or store in a tightly sealed container at room temperature.