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From Bay City, Texas, Mildred Sherrer writes, "Raspberry jam adds fruity sweetness to these rich-tasting cookies. They will absolutely melt in your mouth!"
Nutritional Facts 1 serving (2 each) equals 180 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 88 mg sodium, 24 g carbohydrate, trace fiber, 1 g protein.
Originally published as Berry Shortbread Dreams in Taste of Home April/May 2001, p18
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Reviewed on Mar. 26, 2013 by LLVV
I just made this recipe today. It is wonderful. It's easy, quick, and delicious. I always have the ingredients on hand which is a nice bonus.
Reviewed on Jan. 25, 2013 by crazyconnie61
These cookies are amazing. Will definitely make again.
Reviewed on Dec. 15, 2012 by mishfish
These are awesome!! They are my husband's favorite cookie and every time I share them I get recipe requests!!
Reviewed on Nov. 21, 2012 by jemaro
i made these last thanksgiving and another time after that and it was so delicious..the only thing is i dont care for raspberry so being from hawaii i used guava jam and it was the bomb, and a big hit with friends and family...
Reviewed on Jun. 03, 2012 by kshea
Everytime I make these everyone goes crazy over them and by the time I'm done baking them they are gone!
Reviewed on Dec. 21, 2011 by renee4gourmet
These cookies are a Melt In Your Mouth kind of cookie! Not too sweet and very pretty. I plan to add a little green and red food coloring to drizzle for the holiday.
Reviewed on Dec. 11, 2011 by stwood64
My family loves these cookies! They don't even have time to completely cool before they're gone. I add a bit more jam to the center after baking because during the baking process the jam levels go down a bit.
Reviewed on Nov. 18, 2011 by junedunkle
When I take these cookies to events, I'm always asked for the recipe. They are easy to make and better to eat.
Reviewed on Nov. 05, 2011 by 1275
These cookies are great! I would suggest halving the recipe- they are best fresh. They might take a little more fuss to make but they're so cute! The shortbread is not overly sweet and the jelly and glaze easily make up for it. Instead of using a wooden spoon handle, try just using your thumb. I put about a teaspoon of jelly in every cookie. To make the glaze easy to drizzle, spoon all the glaze into a plastic sandwich bag and cut a tiny cut- don't be tempted to make it big- the more smaller the better. Then squeeze the bag and drizzle over cookies. They turned out great and the glaze looked just like the picture!
Reviewed on Jun. 14, 2011 by vmjourdan
This might very well be the best cookie I have ever eaten!! So delicious!
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