Recipe by Kimke
A family favorite at the holidays.
Top Review by moreCakePlz
Amazing Cookies!!! The combination of flavors is divine: crisp sugar cookie, tart raspberry filling and almondy-sweet icing. I took Sandy's advice and made the icing thin and dip the cookie top into it. That worked out perfect. It was quick, easy, and the tops dries to a smooth, shiny finish. One thing I did do wrong is that I used raspberry preserves rather than jam. The preserve filling was just too soft. When I bit into the cookie, the raspberries oozed out the side. They were messy to eat, but still delicious. So don't use preserves unless you make the cookies small enough to eat all in one bit. Update: After the cookies sat for a few hours, the preserves firmed up and no longer oozed when bit into. Yeah.
- 1⁄2 cup butter
- 1⁄2 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 cup raspberry jam
- 1 cup confectioners' sugar
- 1⁄4 teaspoon almond extract
- 1 tablespoon hot water
- 1⁄4 cup candied cherry, chopped
Directions See How It's Made
- Cream butter.
- Add sugar, creaming well.
- Beat in egg and vanilla.
- Combine flour and baking powder; gradually add to creamed mixture.
- On a lightly floured surface, roll out dough to 1/8-inch thickness.
- Cut into 2-inch rounds, and place on ungreased baking sheets.
- Bake at 350°F (175°C) for 10 minutes or until very lightly browned at edges.
- Cool thoroughly.
- Spread half of the cookies with jam, and top with remaining cookies.
- Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing.
- Frost tops of cookies.
- Top each with a small piece of candied cherry.