Makes: 4 servings
Prep: 45 mins
Bake: 10 mins
- 1/2 cup granulated sugar
- 5 1/2 tablespoons unsalted butter, at room temperature
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 egg, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups flour
- coarse white sanding sugar, for sprinkling
- 1 1/2 cups raspberry sorbet
- Using an electric mixer, cream the granulated sugar and butter on high speed until fluffy, about 5 minutes. Mix in the baking powder and salt at low speed until blended. At medium speed, beat in the egg and vanilla. Add the flour in 2 additions, mixing at low speed, just until incorporated. Pat the dough into a 4 inch diameter disk, wrap in parchment or wax paper and refrigerate until firm, about 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 375 degrees . Line a large cookie sheet with parchment. On a lightly floured work surface, roll out the dough 1/4-1/8 inch thick. Cut out 8 cookies using a 3 1/4 inch heart-shaped (or other shape) cookie cutter and transfer to the prepared cookie sheet.
- Generously sprinkle the cookies with the sanding sugar. Spritz the cookies with a little bit of water (using a spray bottle or just flick with your fingers) to make the sugar sparkle. Bake until the edges begin to brown, about 10 minutes. Transfer the cookies to a rack to cool completely.
- Let the sorbet soften until spreadable. Working on a parchment lined cookie sheet, place a rounded 1/3 cup scoop of softened sorbet onto the unsugared sides of half the cookies. top with the remaining cookies sugared side up and press gently to evenly distribute the sorbet; smooth around the edges with the back of an offset spatula. Freeze until firm, about 30 minutes. Serve, or wrap and freeze for up to 2 weeks.