What do you get when you cross an Austrian torte with an Australian biscuit? A monte carlo! In other words, absolute deliciousness. These sugar cookies sandwiched with buttercream and raspberry (or strawberry) jam have been a favorite of mine for a long time. I always assumed they were Austrian, but apparently, these little gems come from Australia. Can any of my Australian friends weigh in?
I always find myself making these cookies around Valentine’s Day. They are the perfect combination of charm and sweetness to give to special people in your life. If you can’t bake by the 14th, then give them to someone on the 17th – which is National Random Acts of Kindness Day (who knew?).
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After all, no one can deny that cookies equal love.
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My sister gave me this sugar cookie recipe which is by far the most perfect combination of a buttery and tender dough. I use this basic recipe for all of my holiday cut-out cookies. Just remember to refrigerate the shapes at least 30 minutes before putting them in the oven so they don’t spread.
To make these cookies use any shape cookie cutter you have handy. I personally love a 2 1/2 “ square fluted cutter which can be found here and the little 1” heart found here. Use any jam you fancy, however, I like the Trader Joes Organic Strawberry Fruit Spread (which is sugar-free). It’s slightly thick so it holds the sandwich well.
Life is short, eat more cookies and don’t forget to share!
Sugar Cookie Dough
Makes approximately 18
- 3/4 lb (3 sticks) unsalted butter
- 1C confectioners sugar
- 3 C all purpose flour, sifted
- 1/2 t salt
Instructions:
- Preheat oven to 325 degrees.
- Sift flour and salt and add to the butter mixture. Add vanilla and blend.
- Gather dough into a ball. Wrap in wax paper and refrigerate at least 4 hours.
- Roll out dough on a lightly floured surface until approximately 5/8 inch.
- Cut out rectangle shapes, and punch a heart shape through the middle. Place on a silat or parchment lined baking sheet. Include the little hearts.
- Refrigerate at least 30 minutes.
- Bake about 20 minutes, until slightly turning brown on the edges. Let cool
Buttercream
- 1 C unsalted butter, slightly softened
- 2 1/2 C powdered sugar, sifted
- 1 t milk
- 1 t vanilla extract
- pinch of salt
- In a mixer, beat butter, sugar and salt until blended.
- Add milk and vanilla and beat until smooth and blended. 3-5 minutes.
Instructions:
- Place all the top layers on a platter and sprinkle with powdered sugar.
- One at a time, take a bottom layer of the cookie and spread with buttercream.
- Place a dollop of jam in the middle spreading slightly.
- Carefully place the top layer on.
These are so cute! I love how the little heart pops !
I’d like to make these for my husband, but he is lactose intolerant.For some reason butter doesnt affect him, only milk I was wondering, would the recipe still work ok if I used 1 Tablespoon of Oat milk or Almond milk for the buttercream?
Thanks so much. I so enjoy your posts!
Hi Carol. Thank you! So happy you like the posts : ) Yes, I think that oat or almond milk would work just fine. Let me know how it tastes! Another option would be to use the jam only.
Polly, these look wonderful! Thanks for sharing the recipe!
Hope you like them!
Polly, as an Australian this was one of my favorite childhood treats! My mother used to make these for afternoon tea quite often, although I believe she made them with a brown sugar cookie dough and added desiccated coconut. Wishing you a Happy Valentine’s Day!