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Raspberry Dreams

Total Time

Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Makes

about 4-1/2 dozen

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.
Raspberry Dreams Recipe photo by Taste of Home
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Ingredients

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

Directions

  1. 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. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Refrigerate until easy to handle, about 1 hour.
  2. Preheat oven to 350°. Divide dough into three portions. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until edges are very lightly browned, 8-10 minutes. Remove to wire racks to cool.
  3. For filling, spread raspberry preserves on the bottoms of half of the cookies; cover with remaining cookies.
  4. For icing, combine sugar, lemon juice, food coloring if desired, and enough milk to achieve a drizzling consistency. Drizzle over cookies.

Nutrition Facts

1 sandwich cookie: 149 calories, 7g fat (4g saturated fat), 32mg cholesterol, 66mg sodium, 20g carbohydrate (10g sugars, 0 fiber), 2g protein.

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