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Raspberry Dreams

 Raspberry Dreams
I made variations to my friend's recipe to come up with this version. Family and friends look forward to me baking these each Christmas.
54 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 2 cups butter, softened
  • 1 cup sugar
  • 4 egg yolks
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 drop lemon juice
  • 5-1/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • FILLING:
  • 1 jar (12 ounces) raspberry preserves
  • ICING:
  • 1 cup confectioners' sugar
  • 1 drop lemon juice
  • 1 drop red food coloring, optional
  • 1 to 2 tablespoons 2% milk

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • egg yolks, one at a time, beating well after each addition. Beat in
  • vanilla and lemon juice. Combine flour and salt; gradually add to
  • the creamed mixture and mix well. Refrigerate for 1 hour or until
  • easy to handle.
  • Divide dough into three portions. On a lightly floured surface, roll
  • out each portion to 1/4-in. thickness. Cut with a 2-in. round cookie
  • cutter. Place 1 in. apart on ungreased baking sheets.

2 of 2

Raspberry Dreams (continued)

Directions (continued)

  • Bake at 350° for 8-10 minutes or until edges are very lightly
  • browned. Remove to wire racks to cool.
  • Spread raspberry preserves on the bottoms of half of the cookies; top
  • with remaining cookies.
  • For icing, combine the sugar, lemon juice, food coloring if desired
  • and enough milk to achieve a drizzling consistency. Drizzle over
  • cookies. Yield: about 4-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 148 calories, 7 g fat (4 g saturated fat), 34 mg cholesterol, 80 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein.