Raspberry Sandwich Cookies Recipe

Raspberry Sandwich Cookies Recipe photo by Taste of Home

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Pretty raspberry jam peeks out from buttery shortbread cookies for a festive treat. Make them throughout the year with different cookie cutter shapes. —Taste of Home Test Kitchen

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Raspberry Sandwich Cookies Recipe

Prep: 1-1/2 hours + chilling Bake: 15 min./batch + cooling

Yield: 24 Servings

90 15 105

Ingredients

3 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
1-1/2 cups cold butter
2 tablespoons cold water
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3/4 cup seedless raspberry jam
Confectioners' sugar

Directions

In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extracts until mixture forms a ball.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. From the center of half the cookies, cut out a 1-1/2 in. shape. Place 1 in. apart on parchment paper-lined baking sheets.
Bake at 325° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
Spread 1/2 teaspoon jam over the bottoms of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; place over cookies with jam. Yield: about 2 dozen.

Nutritional Facts 1 cookie equals 207 calories, 12 g fat (7 g saturated fat), 30 mg cholesterol, 106 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein.

Originally published as Raspberry Sandwich Cookies in Taste of Home Christmas Annual Annual 2010, p137

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Raspberry Sandwich Cookies

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(1-1) of 1 reviews

Reviewed on Dec. 20, 2011 by dmo4ab

Not overly impressed with this cookie. They did bake nicely with good texture, but they are rather bland. I think it could use more sugar or maybe a lemon or orange flavoring.