Raspberry Sandwich Cookies

Photo: Mark Thomas; Styling: Stephana Bottom

Yield: 18 cookies (serving size: 1 cookie)
Cost per Serving: $.25
Recipe from All You

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Recipe Time

Prep Time:
Chill: 1 Hour
Bake: 12 Minutes

Nutritional Information

Amount per serving
  • Calories: 174
  • Fat: 8g
  • Saturated fat: 5g
  • Protein: 2g
  • Carbohydrate: 24g
  • Fiber: 1g
  • Cholesterol: 32mg
  • Sodium: 38mg

Ingredients

  • 12 tablespoons unsalted butter, at room temperature
  • 2/3 cup plus 1 Tbsp. sugar
  • 2 tablespoons grated lemon zest
  • 1 large egg
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup raspberry jam

Preparation

  1. 1. Using an electric mixer on medium-high speed, beat butter until light, 2 minutes. Beat in 2/3 cup sugar and zest, then egg and salt. Beat in flour 1 cup at a time. Divide dough in half and form into 2 disks. Wrap in plastic wrap and chill for at least 1 hour or overnight.
  2. 2. Preheat oven to 375ºF; line 2 large baking sheets with parchment. On a lightly floured surface, roll out a disk to 1/4-inch thickness. Cut out cookies with a 2 1/2-inch cutter. Place 1/2 inch apart on sheets. Gather dough scraps, reroll and cut more cookies. Sprinkle cookies with 1 1/2 tsp. sugar. Repeat with remaining dough disk.
  3. 3. Bake cookies until golden around edges, 10 to 12 minutes. Place baking sheets on wire racks for 5 minutes, then transfer cookies to racks to cool.
  4. 4. Spread 1 tsp. jam on bottom of a cookie; sandwich with another. Repeat with remaining cookies and jam.
Note:

Bake time is per batch.

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