RASPBERRY FILLED SUGAR COOKIES
Raspberry filled sugar cookies! The softest, most melt in your mouth cookie that you've ever tasted. These raspberry filled cookies are perfect for any time of year!
Provided by Katherine
Categories cookies
Time 40m
Number Of Ingredients 13
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.
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.
GRANNY'S FILLED COOKIES
My granny always made these around Christmas. They are the easiest, best tasting cookies around. Be warned, they are addictive.
Provided by Kim Borris
Categories Desserts Cookies Filled Cookie Recipes
Yield 24
Number Of Ingredients 4
Steps:
- Mix cream cheese and butter well in large bowl until well blended and creamy.
- Add in flour slowly, beating well after each addition. Roll dough into 1-inch balls and wrap well in cellophane. Store in fridge overnight.
- Preheat oven to 350 degrees F (180 degrees C).
- Roll out dough balls flat and place a 1/2 teaspoon full of the jam in the center. Fold sides over and place on ungreased cookie sheet.
- Bake for 13-15 minutes until brown and the jam starts to bubble hard. Cool for 3 minutes and place on cooling rack. Sprinkle with powdered sugar if desired.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 21.8 g, Cholesterol 30.6 mg, Fat 11.1 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 6.9 g, Sodium 86.9 mg, Sugar 6.9 g
MARY'S FILLED SUGAR COOKIES
This is another tried and true recipe from Grandma. She always made her own jams and jellies and depending on what fruit was in season that was the fruit of choice for these cookies. Best - Apricot!!! 2nd Strawberry or Raspberry -- You make the choice, they are all good.
Provided by Hill Family
Categories Dessert
Time 30m
Yield 36-42 serving(s)
Number Of Ingredients 8
Steps:
- Cream shortening, sugar and beaten egg.
- Mix in dry ingredients, then alternate mixing in with milk.
- Chill dough overnight or as long as it takes to make the dough easy to handle.
- Roll and cut into circles, one for the top and one for the bottom.
- Place the bottom circle on the greased cookie sheet, add one+ teaspoon jam/jelly in the center. With a moistened finger, wet the outside edge of the bottom circle, place the top circle over the bottom and seal the edges by pressing down. (You can do this with a fork if you prefer, like the edge of a pie crust).
- You can also put the jam on one side and flip the top over to make a half moon.
- Bake @ 350 degrees for 12-15 minutes or until the bottom edge is starting to brown.
RASPBERRY SANDWICH COOKIES
Pretty raspberry jam peeks out from buttery shortbread cookies for a festive treat. Make them throughout the year with different cookie cutter shapes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield about 2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 207 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 106mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
SWIRL SHORTBREAD COOKIE SANDWICHES WITH RASPBERRY FILLING
The traditional British filling for these swirl sandwich cookies is raspberry or strawberry jam with buttercream frosting. Our cookies are made with homemade raspberry filling and a white chocolate mascarpone cream. These shortbread cookies look impressive, and they're easy to make if you follow this simple recipe trick: Refrigerate them before baking to re-solidify the butter so the cookies hold their shape in the oven.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 12 sandwich cookies
Number Of Ingredients 13
Steps:
- For the raspberry filling: Combine the raspberries, granulated sugar and lemon juice in a medium saucepan and heat over medium heat, crushing the fruit and stirring occasionally. Bring the mixture to a boil, whisk in the cornstarch and lower to a simmer. Simmer until slightly thickened, about 5 minutes. Remove from the heat and allow to cool to room temperature. Refrigerate until ready to use.
- For the cream filling: Add the white chocolate to a bowl fitted over a pot of simmering water to make a double boiler. Heat until the chocolate is fully melted, then remove the bowl and allow to cool slightly, 5 to 10 minutes.
- Once cool, whisk in the mascarpone and confectioners' sugar and continue to whisk until all lumps of sugar are dissolved and the mixture is smooth and velvety.
- For the cookie dough: Preheat the oven to 350 degrees F.
- Add the butter to the bowl of a stand mixer fitted with a paddle attachment and beat until light and fluffy, 3 to 4 minutes. Add the confectioners' sugar and vanilla to the bowl and continue to beat, scraping down the sides of the bowl as needed, until well incorporated, 60 to 90 seconds.
- Whisk together the flour and salt in a medium bowl. On low speed, add the flour mixture to the butter mixture and beat to combine. Add the milk and mix just a bit more until everything is incorporated. Transfer the dough to a piping bag fitted with a medium star tip.
- Line 2 baking sheets with parchment and pipe 1 1/2-inch circles of dough, about 12 on each sheet. Chill in the refrigerator for about 8 minutes.
- Bake until light golden brown on the sides, 12 to 15 minutes. Allow to cool on the baking sheets.
- Once all cookies have been baked and cooled, spoon the raspberry filling onto the bottom of half of the cookies. Scoop the cream filling into a piping bag fitted with a small round tip and pipe it on top of the raspberry filling. Use the remaining cookies as tops to create sandwich cookie.
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