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Raspberry Sandwich Cookies

 Raspberry Sandwich Cookies
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
24 ServingsPrep: 1-1/2 hours + chilling Bake: 15 min./batch + cooling


  • 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 McCormick® Pure Almond Extract
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup seedless raspberry jam
  • Confectioners' sugar


  • 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

2 of 2

Raspberry Sandwich Cookies (continued)

Directions (continued)

  • 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.