Raspberry Sandwich Cookies Recipe

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Raspberry Sandwich Cookies Recipe
Raspberry Sandwich Cookies Recipe photo by Taste of Home
Publisher Photo

Raspberry Sandwich Cookies Recipe

Read Reviews
4 2 2
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 1-1/2 hours + chilling Bake: 15 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 1-1/2 hours + chilling Bake: 15 min./batch + cooling

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

Nutritional Facts

1 each: 207 calories, 12g fat (7g saturated fat), 30mg cholesterol, 106mg sodium, 25g carbohydrate (13g sugars, 0 fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Raspberry Sandwich Cookies in Taste of Home Christmas Annual Annual 2010, p137

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Reviews forRaspberry Sandwich Cookies

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MY REVIEW
skatz31 User ID: 3938854 107025
Reviewed Dec. 20, 2013

"I love these cookies! The dough is easy to work with and they're delicious. Every time I make them, they are a hit. I've become famous for these at Christmastime."

MY REVIEW
dmo4ab User ID: 6141871 190148
Reviewed Dec. 20, 2011

"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."

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