Description
Delicious raspberry jam sandwich cookies made with buttery dough and fresh raspberries.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup raspberry jam
- ¾ cup fresh raspberries
- Powdered sugar, for dusting
Instructions
- Cream butter and powdered sugar until smooth and pale.
- Mix in egg yolk and vanilla until combined.
- Add flour and salt, mixing just until dough forms.
- Chill dough for 30–45 minutes.
- Roll dough to ¼-inch thickness and cut into rounds.
- Bake at 350°F (175°C) for 10–12 minutes, keeping cookies pale.
- Spread jam on half the cookies, press in raspberries, and sandwich.
- Dust with powdered sugar before serving.
Notes
- Make sure not to overbake the cookies to keep them soft.
- You can use different jams if raspberry is not available.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg