Raspberry Filled Cookies Recipes

RASPBERRY FILLED SUGAR COOKIES

Steps:

• In the bowl of a stand mixer or using a hand mixer, combine the softened butter with the sugar until smooth. Add the milk, vanilla and egg and mix for another 2 minutes.
• In a separate bowl, combine the flour, baking powder, and salt. Slowly add in the flour mixture and mix until just thoroughly combined. Shape the dough into 2 equal sized balls, wrap them with saran wrap and place into the fridge to chill for 30 minutes.
• and line two baking sheets with parchment paper or a silicone baking mat. Working with the first ball of dough, roll the dough out on a very floured surface until about 1/4″ thick. Use a large cookie cutter to cut cookies out of the dough until the dough is all used and place them 2 inches apart on cookie sheets.
• Place a teaspoon of jam in the center of each cookie. Roll out the second ball of dough and cut the same amount of cookies as prepared with the first ball. Top each cookie on the baking sheet with another cookie, and press the edges to seal. Use a fork to crimp the edges and ensure they're sealed. Prick small holes with the fork into each of the cookies.
• Bake the cookies for about 8 minutes, or until the edges are slightly browned. Remove the cookies from the oven and allow to cool on the cookie sheet for a couple of minutes, before transferring the cookies to a wire rack to cool completely.
• Prepare the icing by combining the melted butter, vanilla, milk and powdered sugar until smooth. Add more milk or powdered sugar until you have a smooth consistency. Top each cookie with about a tablespoon of icing and allow to set.

RASPBERRY PILLOW COOKIES RECIPE

Steps:

• Instructions Preheat oven to 375 degrees. Line cookie sheets with parchment paper. Add butter and both sugars into a medium bowl and cream together with electric mixer until it's a nice fluffy consistency.Cream butter and both sugars with an electric mixer until fluffy. Add one egg at a time and mix into the creamed mixture of butter and sugar. Add vanilla and almond extract and mix for about another minute. Sift together the flour, baking powder, and salt into a separate bowl. Once sifted add 1/3 of the dry ingredients to the wet ingredients and mix well and repeat mixing fully after each addition. Using your hands form dough into a ball and wrap with plastic wrap. Place dough ball into the refrigerator for at least 1-2 hours or until cool and firm. Remove from fridge and allow the dough to soften which normally takes about 15 minutes. Add flour to your rolling pin and cutting board or counter (wherever you are rolling the dough out) and roll out the cookie dough. Using a medium round cookie butter cut out the cookies and line half the cookies on your prepared cookie sheet and leave the other cut cookies behind to top the cookies already on the cookie sheet. Add 2 teaspoons of preserves in the center of each of the cookies, dip your finger into a small bowl of water and run it around the edge of the cookie and place the top of the cookie on the bottom half with the preserves in the center and slightly press the dough down around the sides to seal the top and bottom together. Bake cookies at 350 degrees for about 9 to 10 minutes or until finished. Remove cookies and allow them to cook on your lined cookie sheet for about 5 minutes before transferring them to a wire rack to cool completely.

RASPBERRY SHORTBREAD COOKIES

Steps:

• In a mixing bowl, cream butter and sugar.
• Beat in extract; gradually add flour until dough forms a ball.
• Cover and refrigerate for 1 hour or until easy to handle.
• Roll into 1 inch balls.
• Place 1 inch apart on ungreased baking sheets.
• Using the end of a wooden spoon handle, make an indentation in the center.
• Fill with jam.
• Bake at 350 degrees for 14-18 minutes or until edges are lightly browned.
• Remove to wire racks to cool.
• Spoon additional into cookies if desired.
• Combine glaze ingredients and drizzle over cookies.

RASPBERRY SANDWICH COOKIES

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extracts until mixture forms a ball. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. From the center of half the cookies, cut out a 1-1/2 in. shape. Place 1 in. apart on parchment-lined baking sheets., Bake at 325° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely., Spread 1/2 teaspoon jam over the bottoms of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; place over cookies with jam.

RASPBERRY STAR COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar until smooth. Beat in the egg. Combine the flour and salt; stir into the creamed mixture. Dough will be stiff. On a lightly floured surface, roll half of the dough out to 1/8 inch thickness. Cut into star shapes using a cookie cutter. Set cookies 1 inch apart onto the prepared cookie sheets. Place a teaspoon of jam onto each cookie and spread out towards the points of the stars. Roll out remaining half of the dough and cut into stars the same size. cut holes in the center of each star, then place them onto the jam stars.
• Bake for 7 to 10 minutes in the preheated oven, until golden around the edges. Remove from cookie sheets to cool on wire racks. In a small bowl, mix together the confectioners' sugar and almond extract to form a glaze. Add water a teaspoon at a time if the mixture is too thick to drizzle. Drizzle glaze over cooled cookies.

COOKIE AND RASPBERRY FILLING

Steps:

• Preheat the oven to 350 degrees F.
• Roll the cookie dough into small balls and bake for 15 to 20 minutes. In a medium bowl, whip the cream cheese with the whipping cream and sugar. Let the cookies cool and begin piping the cream and the cookies together to form a dome shape. Once shaped, spread the remaining cream all over to completely cover the cookies. Top with the apricots, spoon the raspberry filling around the plate, and sprinkle the almonds over the top.

RASPBERRY SANDWICH COOKIE RECIPE

Steps:

• Begin by washing the raspberries in cool water. Drain and set aside to dry. Even if your berries are organic, it's best to wash all produce before using.
• Add the oats into a food processor and run it for a few seconds to make an oat flour.
• Add the dates to a medium bowl and pour hot water over them. Let them soak for a couple of minutes.
• When taking the dates out of the water, reserve about a half cup of the water.
• Add the dates and the coconut oil into the food processor, running it until it a dough-like mixture forms. If the mixture is too dry, you can add a little of the water from soaking the dates. Once the dough is mixed well, wrap dough in plastic wrap and store it in the fridge to firm up.
• Add raspberries to the clean food processor on medium speed and run until it becomes a paste. Pour the raspberry paste through a sieve to remove seeds and pulp.
• Add the raspberry mixture to a pot over medium-low heat. Taste the berries. If they are sweet enough, continue on with the recipe.
• If the berries are tart, add some of the turbinado sugar until they are sweet enough for your taste. The more ripe the berries, the less sugar you will probably need.
• Add the whipping cream and heat the mixture for around 8-10 minutes.
• Prepare a double boiler and melt the white chocolate. You can also melt the chocolate in 15 second increments in the microwave, stirring in between melts.
• Once the chocolate is smooth, mix it well with the raspberry paste and set it aside.
• Remove dough from refrigerator and place it between 2 sheets of parchment or wax paper.
• Using a rolling pin, roll dough to about 1/2 inch in thickness.
• Use a 2-inch cookie cutter and cut dough into as as many cookies as you can, using up all the dough. You should be able to get around 20 cookies. Set aside on a cookie sheet lined with parchment paper.
• Next, separate the cookies into pairs. Add raspberry filling to the centers of half the cookies. Set aside.
• For the chocolate coating, melt the dark chocolate in a double boiler as before or in the microwave in a small bowl.
• Once melted, carefully dip what will be the top of each cookie in chocolate by placing the cookie on a small spoon and immersing it in the melted chocolate. Let the chocolate drip off spoon, and using a small knife, gently push the cookie onto the cookie sheet to dry.
• Once the cookie tops are completely dry, melt more white chocolate. Using a pastry bag, drizzle white chocolate to decorate the top of the cookies.
• Let the cookies dry for about 20-30 minutes.
• Once they are dry, repeat the same process with red chocolate. If you have trouble finding red chocolate, just use a little food dye to color the white chocolate. Try this brand of cherry chocolate chips to add a hint of cherry flavor and color!
• Once the tops of the cookies harden, assemble your raspberry sandwich cookies.