Rasberry-Filled Butter Cookies

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When I was little, I thought these cookies, with their delicate powdered rims and stained glass ruby- red centers, were the pinnacle of elegance. I was right. Nothing too hyperbolic can be said about the deliciousness of raspberry.

Makes 7 dozen

Cookie Ingredients

  • 3 cups sifted flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter
  • 3/4 cup sugar
  • 1 large egg
  • 2 Tbsp half-and-half
  • 2 tsp vanilla

Raspberry Filling Ingredients

2/3 cup raspberry jam, heated and strained


  1. Make filling: Heat raspberry jam for 1 minute in microwave, pour/press through a strainer.
  2. Make cookies: Sift flour with baking powder and salt. Set aside. Cream butter and sugar together. Stir in egg, half-and-half and vanilla. Blend in dry ingredients. Divide dough into two balls. Flatten into disks. Wrap each disk in plastic wrap and chill for an hour or until ready to bake cookies. Preheat oven to 400. Spread two large pieces of plastic wrap on counter, side by side. Place one of the dough disks in the center. Cover with two more pieces of plastic wrap. using a rolling pin, roll out dough to 1/6 of an inch. Remove top plastic sheets. Using a donut cutter, and another round cutter that’s the same size as the outer circumference of the donut cutter, dip in flour and cut out an equal number of plain rounds, and donut rounds. Push the center rings out of the donut rounds. Transfer all cookies (even the little “donut holes”) to parchment-lined cookie sheets. Bake for 5 to 8 minutes at 400 degrees. Remove to cooling rack. To assemble, sprinkle all of the donut rounds (the top part of the cookie) with powdered sugar. Place a small amount of raspberry jam in the center of each of the plain rounds. Top plain rounds with the donut rounds and carefully press to seal together.

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