Name: Mummy Raspberry Jam Shortbread Sandwich Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened (227 g); 1/2 cup granulated sugar (100 g); 1 tsp vanilla extract (5 ml); 2 cups all-purpose flour (250 g); 2 tbsp cornstarch (16 g); 1/2 tsp fine salt (2 g); 1/2 cup seedless raspberry jam (170 g); 1 cup white chocolate chips or melting wafers (170 g); 2 tbsp dark chocolate, finely chopped (30 g); Optional: 1 tsp neutral oil (5 ml) to thin white chocolate if needed

Description

Buttery rectangular shortbread sandwich cookies with a thin seedless raspberry jam layer, finished with white-chocolate bandage drizzle and two dark-chocolate dot eyes.

Ingredients

Scale

1 cup unsalted butter, softened (227 g)
1/2 cup granulated sugar (100 g)
1 tsp vanilla extract (5 ml)
2 cups all-purpose flour (250 g)
2 tbsp cornstarch (16 g)
1/2 tsp fine salt (2 g)
1/2 cup seedless raspberry jam (170 g)
1 cup white chocolate chips or melting wafers (170 g)
2 tbsp dark chocolate, finely chopped (30 g)
Optional: 1 tsp neutral oil (5 ml) to thin white chocolate if needed

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Instructions

Make the dough: In a large bowl, beat softened butter and sugar until smooth and creamy (about 1 minute). Mix in vanilla. Add flour, cornstarch, and salt. Stir until a cohesive dough forms. Press the crumbs together first; only if the dough still will not hold, mix in cold water 1 tsp (5 ml) at a time, up to 2 tsp (10 ml) total.
Chill: Flatten dough into a disk, wrap, and refrigerate for at least 1 hour (up to overnight). The dough should feel firm, not sticky.
Roll and cut: Heat oven to 325°F (165°C). Line 2 baking sheets with parchment. On a lightly floured surface, roll dough to about 1/4 in (6 mm). Cut rectangles about 2 in x 1 in (5 cm x 2.5 cm). Reroll scraps once.
Pre-bake chill (helps shape): Place cut cookies on trays and refrigerate 15 minutes while the oven fully heats.
Bake: Bake 10–12 minutes, rotating trays halfway. Doneness cue: edges look set and very lightly golden; centers remain pale. Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Sandwich with jam: Pair rectangles into matching sizes. Spread a thin layer of seedless raspberry jam on the flat side of one cookie in each pair, staying inside a narrow border (about 1/8 in / 3 mm) so it doesn’t squeeze out. Top with remaining cookies, flat-side down. Press gently.
Set briefly: Refrigerate assembled cookies 10–15 minutes to firm the jam before drizzling.
Melting white chocolate: Melt white chocolate in a microwave-safe bowl in 20–30 second bursts, stirring each time, until smooth. If it’s too thick to drizzle, stir in 1 tsp (5 ml) neutral oil. Let cool 2–3 minutes so it drizzles without pooling.
Make the “bandage” drizzle: Spoon white chocolate into a small zip-top bag (snip a tiny corner) or use a fork. Drizzle uneven lines across the top of each sandwich cookie. Leave the area where the eyes will be visible.
Add the eyes: Melt chopped dark chocolate the same way (brief microwave bursts), then spoon a tiny dot onto each cookie for two “eyes.” (You can also use the tip of a spoon to place dots.)
Set: Let cookies stand until chocolate is set, or refrigerate 15–20 minutes for faster setting. Serve at cool room temperature.

Notes

Yield is typically about 24 cookie sandwiches (about 48 cookies), depending on exact rectangle size. If your rectangles are larger, you may get fewer sandwiches. The jam should be thin; thick jam increases the chance of squeeze-out.