Raspberry-Filled Shortbread Cookies
- 456 g Belgium white chocolate
- 60 pieces shortbread cookie rounds
- prepared 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
- 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
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.
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.
Assemble cookies and filling, and enrobe in white chocolate.