Raspberry Dreams Recipe

3.5 2 3
Raspberry Dreams Recipe
Raspberry Dreams Recipe photo by Taste of Home
Publisher Photo

Raspberry Dreams Recipe

Read Reviews
3.5 2 3
Publisher Photo
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.
MAKES:
54 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:
54 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 2 cups butter, softened
  • 1 cup granulated 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

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.
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.
For filling, spread raspberry preserves on the bottoms of half of the cookies; cover with remaining cookies.
For icing, combine sugar, lemon juice, food coloring if desired, and enough milk to achieve a drizzling consistency. Drizzle over cookies. Yield: about 4-1/2 dozen.
Originally published as Raspberry Dreams in Best of Country Cookies 1999, p98

Nutritional Facts

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

  • 2 cups butter, softened
  • 1 cup granulated 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
  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. Yield: about 4-1/2 dozen.
Originally published as Raspberry Dreams in Best of Country Cookies 1999, p98

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MY REVIEW
Elizabeth Woodford User ID: 6978334 71855
Reviewed Apr. 2, 2013

"I first made this recipe one Christmas as an attempt to replicate some of my favorite cookies from a bakery in Minnesota. All my family agreed that these tasted extremely similar, and are now a new favorite. The only thing is that due to the sandwiching process they are a bit more time-consuming, but my family thinks that the results are well worth the extra time."

MY REVIEW
adams187 User ID: 4122404 80055
Reviewed Feb. 8, 2010

"Something is missing. There is not enough liquids. The dough was so dry after adding the flour, I couldn't even form balls let alone roll it. I ended up adding more lemon juice."

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