Recipe by SteelerSue
I got this recipe from a Taste of Home cookie book. These cookies are sublime. I made them for Christmas, but they would also be pretty for Valentine's Day. Try them and you will be delighted! Prep time include refrigeration time.
Top Review by Sydney Mike
Made these for my other half to share during one of the weekly meetings he attends & they were apparently gone in no time at all! Raves & requests for copies of the recipe came back to me, so I'll be making these again, for sure! Loved the raspberry flavor, & I WAS generous with the extract! Thank you for posting the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]
- 473.18 ml butter, softened
- 236.59 ml sugar
- 4 egg yolks
- 9.85 ml vanilla extract
- 0.06 ml lemon juice
- 1261.02 ml all purpose flour
- 1.23 ml salt
- 340.19 g jar raspberry preserves (I used seedless)
- 236.59 ml confectioner's sugar
- 0.06 ml raspberry extract (I used a bit more)
- 0.06 ml red food coloring (optional)
- 14.79-29.58 ml milk
Directions See How It's Made
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add egg yolks, one at a time, beating after each addition.
- Add vanilla and lemon juice. Mix well.
- Combine flour and salt and gradually add to the creamed mixture. Mix well.
- Refrigerate for 1 hour.
- Divide dough into three portions.
- On a lightly floured surface, roll out each portion to a 1/4 inch thickness.
- Cut with a 2 1/2 inch round cookie cutter with crimped edges.
- Place an inch apart on an ungreased baking sheet.
- Bake at 350º for 8-10 minutes until edges just begin to brown. Remove to wire racks to cool.
- Spread raspberry jam on one cookie and top with another cookie to make a sandwich. Continue until all are sandwiches.
- Combine icing ingredients until a drizzling consistency is achieved. Drizzle over cookies.