These beautiful raspberry cookies are easy to prepare. Cut them into shapes--round, rectangular, or even star-shaped. You can reroll the dough scraps, but chill them first.

Julie Grimes Bottcher
Recipe by Cooking Light December 2005

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Becky Luigart-Stayner; Cindy Barr

Recipe Summary

Yield:
32 cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and cinnamon, stirring well with a whisk.

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  • Place granulated sugar and butter in a large bowl; beat with a mixer at high speed until light and fluffy. Add egg substitute; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until a soft dough forms. Divide dough into 2 equal portions, and wrap each dough portion in plastic wrap. Chill at least 1 hour.

  • Preheat oven to 375°.

  • Roll each dough portion into a 1/8-inch thickness on a lightly floured surface; cut with a 2-inch square cookie cutter with fluted edges to form 32 cookies. Repeat procedure with remaining dough portion. Place cookies 1 inch apart on parchment-lined baking sheets. Cut out centers of 32 cookies with a 1-inch square cookie cutter with fluted edges. Bake cookies at 375° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

  • Spread center of each whole cookie with about 1/2 teaspoon jam. Sprinkle cut-out cookies with powdered sugar. (A) Place 1 cut-out cookie on top of each whole cookie.

Nutrition Facts

79 calories; calories from fat 33%; fat 2.9g; saturated fat 1.4g; mono fat 1.2g; poly fat 0.1g; protein 1g; carbohydrates 12.5g; fiber 0.2g; cholesterol 8mg; iron 0.4mg; sodium 62mg; calcium 3mg.