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Raspberry Sandwich Cookies

Pretty raspberry jam peeks out from buttery shortbread cookies for a festive treat. Make them throughout the year with different cookie cutter shapes. —Taste of Home Test Kitchen
  • Total Time
    Prep: 1-1/2 hours Bake: 15 min./batch + cooling
  • Makes
    about 2 dozen

Ingredients

  • 3 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1-1/2 cups cold butter
  • 2 tablespoons cold water
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 3/4 cup seedless raspberry jam
  • Confectioners' sugar

Directions

  • In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extracts until mixture forms a ball.
  • On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. From the center of half the cookies, cut out a 1-1/2 in. shape. Place 1 in. apart on parchment-lined baking sheets.
  • Bake at 325° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
  • Spread 1/2 teaspoon jam over the bottoms of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; place over cookies with jam.
Nutrition Facts
1 sandwich cookie: 207 calories, 12g fat (7g saturated fat), 30mg cholesterol, 106mg sodium, 25g carbohydrate (13g sugars, 0 fiber), 2g protein.
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