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Raspberry Dreams

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.
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    about 4-1/2 dozen


  • 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
  • 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


  • 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.
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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