Raspberry-Filled Shortbread Cookies

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Ingredients

Finished Cookie

456 g Belgium white chocolate
60 pieces shortbread cookie rounds
prepared raspberry filling

Raspberry Filling

105 g Tree Top Evaporated Apples, Raspberry Colored and Flavored, 1/8″ x 1/8″ x 1/8″
30 g Northwest Naturals Raspberry Juice Concentrate, 70 Brix
162 g Tree Top Apple Juice Concentrate, 70 Brix
54 g Tree Top Drum Dried Apple Powder, 20 Mesh
178 g water
3 g ground cinnamon
0.30 g ground nutmeg
0.30 g ground anise
0.22 g ginger powder
0.70 g salt
1.50 g natural raspberry flavor

Shortbread Cookie

227 g softened butter
100 g granulated sugar
164 g light corn syrup
119 g whipping cream
9 g baking powder
500 g all-purpose flour
1/4 teaspoon Butter Buds
0.3 g vanilla powder

Directions

Raspberry Filling:

Bring evaporated apples and water to a boil, stir and cover. Remove from heat and allow to rest for 30 minutes. Add raspberry concentrate, apple concentrate, apple powder and mix until well blended. Stir in all additional dry ingredients and flavor, blend until smooth.

Shortbread Cookie:

Preheat oven to 350 F.

Cream butter and sugar together in mixer with paddle on medium speed.

Sift together flour, baking powder, butter buds and vanilla powder.

When the butter and sugar are well incorporated, add corn syrup and cream slowly, scraping the sides and bottom of the bowl with spatula. Add flour mixture slowly in three parts, incorporating each portion and scraping the sides after the last addition.

Prepare baking pan with parchment paper sprayed with oil. Roll out dough flat to ¼” thickness; using a 2″ cookie cutter, cut dough into rounds. Lift dough with two flat spatulas onto baking tray. Handle the dough quickly, covering with plastic wrap after each rolling and bake immediately for 15 minutes, just to set the dough and very lightly brown. Remove from oven and cool on tray.