Options

Format:
Include:
PRINT
See more
Photo: Mark Thomas; Styling: Stephana Bottom Photo by: Photo: Mark Thomas; Styling: Stephana Bottom

Raspberry Sandwich Cookies

All You APRIL 2011

  • Yield: 18 cookies (serving size: 1 cookie)
  • Prep time:20 Minutes
  • Chill:1 Hour
  • Bake:12 Minutes
  • Cost Per Serving:$.25

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. 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. 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. 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. Spread 1 tsp. jam on bottom of a cookie; sandwich with another. Repeat with remaining cookies and jam.

Note:

Bake time is per batch.

Nutritional Information

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

Go to full version of

Raspberry Sandwich Cookies recipe

advertisement