- 1/2 cup butter, softened
- 1/4 cup shortening
- 3/4 cup sugar
- 1 large egg
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 drinking straws (different sizes)
- 1/2 cup seedless raspberry jam
- Confectioners' sugar
- In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg and lemon juice. In another bowl, whisk flour, baking powder, cinnamon, salt and nutmeg; gradually beat into creamed mixture.
- Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 2 hours until firm enough to roll.
- Preheat oven to 375°. On a well floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. scalloped round cookie cutter. Using straws, cut several holes in half of the cutouts, twisting straws to release. Place cutouts 2 in. apart on baking sheets.
- Bake 6-8 minutes or until edges are light brown. Cool on pan slightly. Remove from pans to wire racks to cool completely.
- Spread about 1 teaspoon jam on bottoms of solid cookies; top with cutout cookies. Sprinkle tops of cookies with confectioners' sugar. Yield: about 1-1/2 dozen.
Originally published as Raspberry Snowflake Sandwich Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p72
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