Raspberry Star Cookies Recipes

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RASPBERRY STAR COOKIES



Raspberry Star Cookies image

A delicious cookie filled with raspberry jam and topped with an almond flavored glaze.

Provided by Sharyn

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Time 37m

Yield 24

Number Of Ingredients 8

1 cup butter, softened
1 cup white sugar
1 egg
3 cups all-purpose flour
½ teaspoon salt
1 (8 ounce) jar raspberry preserves
2 cups confectioners' sugar
2 teaspoons almond extract

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.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 36.3 g, Cholesterol 28.1 mg, Fat 8.1 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 106.3 mg, Sugar 23.8 g

LINZER STAR SANDWICH COOKIES



Linzer Star Sandwich Cookies image

Provided by Alex Guarnaschelli

Time 1h10m

Yield 2 1/2 to 3 dozen 1 1/2-inch cookies

Number Of Ingredients 8

2 1/2 sticks lightly salted butter, plus more for greasing the baking sheet
3/4 cup granulated sugar
2 1/3 cups all-purpose flour, plus more flour for rolling the cookies
1/2 cup slivered almonds, ground
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup seedless raspberry jam
Powdered sugar, for dusting cookies, optional

Steps:

  • For the cookie batter: In the bowl of an electric mixer, whip the butter until smooth. Add the granulated sugar and continue mixing until the mixture becomes light and fluffy, 5 to 8 minutes.
  • In another bowl, combine and mix the flour, almonds, cinnamon and nutmeg.
  • Mix and roll the cookies: Because this dough has a good amount of butter, it needs resting time and it needs to be rolled fairly quickly. Lay three large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place one third of the batter on each of the pieces of wax paper. Coat with another light layer of flour and top with another piece of wax paper of the same length to make three dough "sandwiches." Press these wax-paper-and-dough-sandwiches down with your hands until the dough is fairly thin. This will save a lot of time on rolling later on. Place two of them in the refrigerator and work with them one at a time. Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8 inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other two. Let them chill at least 10 minutes.
  • Preheat the oven to 350 degrees F.
  • Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch stars (or rounds) as you can. Reserve the scraps in the refrigerator. Arrange the stars neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
  • Make the cookie tops: Cut a star, with the smaller cutter, out of the center of half of all the cookies. Roll the scraps in between two of the pieces of wax paper and cut additional stars, if desired.
  • Bake and assemble the cookie sandwiches: Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly on the trays for a few minutes before gently transferring them to a flat surface. P
  • Place the raspberry jam in a small pot and bring it to a light simmer. Remove from the heat to cool slightly. Spoon 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a top star squarely on each. Dust with powdered sugar, if desired.

RASPBERRY-CREAM SANDWICH COOKIES



Raspberry-Cream Sandwich Cookies image

Fresh raspberry-and-white-chocolate cream is a lofty alternative tofrosting or jam filling. Using a small icecream scoop to form the vanilla sugarcookies will ensure a uniform size.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 3 dozen

Number Of Ingredients 11

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, softened
1 1/2 cups plus 2 teaspoons sugar
1 large egg
2 teaspoons pure vanilla extract
1 vanilla bean, halved lengthwise, seeds scraped and reserved
6 ounces (1 1/2 cup) fresh raspberries
7 1/2 ounces best-quality white chocolate, coarsely chopped
1/3 cup heavy cream

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.
  • Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.
  • Scoop batter using a 1-inch ice creamscoop; space 2 inches apart on bakingsheets lined with parchment paper.
  • Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks.
  • Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.
  • Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Slowly whisk in reserved raspberry mixture. Refrigerate up to 30 minutes.
  • Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies.

CRANBERRY AND RASPBERRY STAR COOKIES



Cranberry and Raspberry Star Cookies image

Categories     Cookies     Food Processor     Mixer     Fruit     Dessert     Bake     Christmas     Thanksgiving     Kid-Friendly     Cranberry     Raspberry     Winter     Clove     Christmas Eve     Bon Appétit     Small Plates

Yield Makes about 36 sandwich cookies

Number Of Ingredients 15

Cookies
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 cup sugar
1 large egg
1 egg yolk
2 1/4 cups all purpose flour
1/4 cup cornstarch
1/4 teaspoon (generous) ground cloves
Filling
1 cup fresh cranberries
1/4 cup sugar
3/4 cup raspberry preserves
Powdered sugar

Steps:

  • For Cookies:
  • Using electric mixer, cream butter, vanilla and lemon in bowl until light. Gradually add sugar and beat until blended. Beat in egg and yolk. Combine flour, cornstarch and cloves. Beat half of dry ingredients into butter mixture. Stir in remaining dry ingredients. Gather dough into ball (dough will be soft). Divide dough into 4 pieces; flatten each into disk. Wrap each in plastic and chill 1 hour.
  • Preheat oven to 350°F. Butter heavy large nonstick cookie sheets. Roll 1 dough piece out (keep remainder refrigerated) on floured surface to thickness of 1/8 inch. Cut out star-shaped cookies using floured 3-inch star cutter. Transfer to prepared cookie sheets, spacing 1/2 inch apart. Repeat rolling and cutting with second dough piece. Gather scraps and reroll, chilling dough briefly if soft. Cut out more 3-inch star cookies. Transfer to prepared cookie sheets. Chill cookies 10 minutes. Bake until edges are golden, about 10 minutes. Cool on rack.
  • Roll third dough piece out on lightly floured surface to thickness of 1/8 inch. Cut out star-shaped cookies using floured 3-inch star cutter. Cut smaller star out of center of each 3-inch star using 1 3/4- to 2-inch star cutter. Transfer star outlines to prepared cookie sheets using floured metal spatula as aid. Repeat rolling and cutting star outlines with fourth dough piece. Gather scraps and star centers and reroll, chilling dough briefly if soft. Cut out 3-inch stars. Cut smaller stars out of each 3-inch star. Transfer star outlines and centers to prepared cookie sheets. Chill cookies 10 minutes. Bake until edges are golden brown, about 9 minutes. Transfer cookies to rack and cool.
  • For Filling:
  • Finely chop cranberries with sugar in processor. Transfer mixture to heavy medium saucepan. Mix in preserves. Cook over medium-high heat until mixture is reduced to scant 1 cup, stirring occasionally, about 8 minutes. Pour into bowl and cool.
  • Using metal icing spatula, spread 1 teaspoon jam filling in center of each 3-inch cookie, spreading slightly toward points of star. Lightly sift powdered sugar over star outlines. Place star outlines sugar side up over jam-topped cookies. (Can be prepared ahead. Place in single layers in airtight containers. Refrigerate up to 4 days or freeze up to 2 weeks. Let stand 10 minutes at room temperature before serving.)

ALMOND RASPBERRY STARS



Almond Raspberry Stars image

The first Christmas that I baked these, I ended up quickly making a second batch! The whole family enjoyed them. -Darlene Weaver, Lebanon, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 1-1/2 dozen.

Number Of Ingredients 10

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1-3/4 cups plus 2 tablespoons all-purpose flour
1 tablespoon finely chopped almonds
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 large egg white, beaten
1/3 cup raspberry jam

Steps:

  • Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat flour into creamed mixture. Shape into a ball; refrigerate, covered, for 15 minutes. , Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. With floured cookie cutters, cut dough into equal numbers of 2-1/2-in. and 1-1/2-in. stars. Combine almonds, sugar and cinnamon. Brush small stars with egg white; immediately sprinkle with almond mixture. Leave large stars plain. , Place all stars 1 in. apart on ungreased baking sheets, using separate sheets for the small and the large stars. Bake just until tips begin to brown, about 10 minutes for small stars and 12 minutes for large. Cool completely on wire racks., To assemble, spread enough jam over large stars to cover centers. Top with small stars; press lightly (jam should show around edge of small stars). Let jam set before storing cookies in an airtight container.

Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 64mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

RASPBERRY ALMOND COOKIES



Raspberry Almond Cookies image

Published in Cook's Country Dec 2008 issue this recipe was a runner up winner of their annual holiday cookie contest. Submitted by Bridget Peterson from Manly, Iowa raspberry preserve is sandwiched between two almond butter cookies. So, okay perhaps the recipe isn't totally healthy, but it sure does look too good to pass up this holiday season!

Provided by Marz7215

Categories     Dessert

Time 45m

Yield 24 cookies, 12 serving(s)

Number Of Ingredients 6

2 cups all-purpose flour
1 1/4 cups slivered almonds
1 cup sugar
16 tablespoons butter, cut into 1/2 inch pieces and chilled
1 teaspoon vanilla extract
1/2 cup raspberry jam

Steps:

  • Adjust oven racks to upper-middle and lower middle positions and preheat oven to 350°F.
  • Line 2 baking sheets with parchment paper. Process 1 cup flour and almonds in food processor until finely ground. Add half cup sugar and remaining flour and process until combined. Add butter and vanilla to food processor and pulse until dough forms.
  • On lightly floured surface, roll dough to 1/4 inch thickness. Using 2 inch round cookie cutter, cut out cookies, gathering and rerolling dough as necessary. Place cookies 2 inch apart on prepared baking sheets until light brown around edges, about 15 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack.
  • Transfer remaining sugar to a bowl. Working quickly, spread 1 tsp jam on bottom of half of warm cookies, then press remaining cookies onto jam to form sandwiches. Roll cookies in sugar to coat. Cool completely on wire rack. Repeat with remaining dough.

Nutrition Facts : Calories 378.9, Fat 21.1, SaturatedFat 10.2, Cholesterol 40.7, Sodium 140.2, Carbohydrate 44.2, Fiber 2.1, Sugar 23.6, Protein 4.8

RASPBERRY SHORTBREAD COOKIES



Raspberry Shortbread Cookies image

Make and share this Raspberry Shortbread Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h3m

Yield 42 cookies

Number Of Ingredients 8

1 cup butter, softened (no substitutes)
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/3-1/2 cup seedless raspberry jam
1 cup powdered sugar
2 -3 teaspoons water
1/2 teaspoon almond extract

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



Raspberry Sandwich Cookies image

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

3 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
1-1/2 cups cold butter
2 tablespoons cold water
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3/4 cup seedless raspberry jam
Confectioners' sugar

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.

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