Raspberry Snowflake Sandwich Cookies Recipe

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Raspberry Snowflake Sandwich Cookies Recipe

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When my son was growing up, I made these cookies with him every Christmas Eve. He loved using the straws to punch out the holes in the snowflakes. Now he's grown and still loves them, but I make them with my niece. It's a wonderful Christmas tradition! —Renee Bettich Nelson, Stevensville, Michigan
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch

Ingredients

  • 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

Directions

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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  • 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
  1. 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.
  2. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 2 hours until firm enough to roll.
  3. 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.
  4. Bake 6-8 minutes or until edges are light brown. Cool on pan slightly. Remove from pans to wire racks to cool completely.
  5. 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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