Raspberry Filled Cookies Recipes

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
• Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
• In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

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 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 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 CREAM SHORTBREAD SANDWICH COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir 1 cup butter and 1/2 cup powdered sugar until well blended. Stir in flour and salt until well mixed. If necessary, knead with hands to form a soft dough.
• On floured surface, roll dough 1/4 inch thick. Cut with 1 3/4-inch round or scalloped cookie cutter. Place 1/2 inch apart on ungreased cookie sheets. Using 3/4- to 1-inch round or scalloped cookie cutters, cut out and set aside centers of half of the cookies.
• Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• Meanwhile, in large bowl, beat marshmallow creme and 1/3 cup butter with electric mixer on medium speed until well blended. Beat in 2/3 cup powdered sugar on low speed until fluffy and creamy.
• Spread about 1 1/2 teaspoons frosting on bottom of each whole cookie; top with 1/2 teaspoon preserves. Top with remaining cookies with centers cut out, bottom sides down.

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.

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 FILLED BUTTER COOKIE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Mix cookie dough. *I used my favorite Butter Cookie Recipe or you could buy Pillsbury refrigerated cookie dough!
• Roll out cookie dough to about 1/4-inch thickness *you may want to watch how I roll out cookie dough video
• Use a star cookie cutter (or cutter of your choice) to cut out an even amount of cookies and place 1/2 of them on a baking sheet
• Place a dollop of pie filling in the center of each cookie
• Place another star cookie on top.
• Gently seal cookie with a fork to crimp edges together.
• Bake for 12-14 minutes or until golden brown.
• Remove from oven and let cool completely.
• Drizzle with Glaze Icing

RASPBERRY FILLED COOKIES

Steps:

• 1. FOR THE COOKIES: Heat the oven to 325 degrees.
• 2. Line 2 very large baking sheets (or 3 smaller ones) with baking parchment.
• 3. Toast the almonds in the oven, stirring occasionally, for 6 to 8 minutes, or until tinged with brown.
• 4. Set aside to cool and reset the oven to 300.
• 5. Grind the cooled almonds and 1/2 cup of powdered sugar in a food processor until very fine but not oily.
• 6. Thoroughly stir the remaining powdered sugar into the almonds.
• 7. Combine the granulated sugar and 3 tablespoons of hot tap water in a small heavy saucepan over medium-high heat.
• 8. Bring just to a boil, stirring.
• 9. Cover the pan and boil for 1 1/2 minutes to allow the steam to wash the sugar crystals from the sides of the pan.
• 10. Uncover and continue boiling, lifting the pan and swirling the contents occasionally, but never stirring, for about 1 minute longer until the syrup thickens, bubbles vigorously and reaches the firm ball stage (240 on a candy thermometer).
• 11. To test for doneness without a thermometer, remove the pan from the heat and drop a small amount of the syrup into a cup of ice water; let stand for 10 seconds.
• 12. The syrup should form a firm ball when squeezed between the fingers.
• 13. Set the syrup aside and beat the egg whites with an electric mixer on medium speed until frothy.
• 14. Add the cream of tartar, raising the mixer speed to high.
• 15. Continue beating just to soft peaks; turn off mixer.
• 16. Return the syrup to the burner and reheat just to simmering.
• 17. With the mixer on high speed, immediately pour a thin, steady stream of syrup down the side of the bowl (avoid the beaters or whip as the syrup will stick) until all of the syrup is added.
• 18. Add the vanilla and almond extracts.
• 19. Continue beating until the mixture cools to lukewarm.
• 20. Use a rubber spatula to fold the almond mixture evenly into the beaten egg whites.
• 21. Immediately drop the mixture from small spoons into 1-inch kisses spacing about 3/4 inch apart on the parchment lined baking sheets.
• 22. (Alternately, pipe the mixture into 1-inch rounds using a pastry bag fitted with a plain or open star 3/8-inch diameter tip.)
• 23. Place the pans staggered on racks in the center half of the oven.
• 24. Bake for 19 to 22 minutes, reversing pans from front to back and switching racks about halfway through, until barely tinged and firm on top but still slightly soft inside.
• 25. Let the pans stand on wire racks until the meringues are completely cooled.
• 26. Peel from the paper and store airtight until assembled.
• 27. To prepare the buttercream: Beat together the butter, powdered sugar and preserves until light and fluffy.
• 28. Spread with a knife (or pipe using a pastry bag and tibe) small amounts of the cream over the flat sides of half the cookies.
• 29. Top with the remaining meringues, pressing together tightly.
• 30. Store the cookies airtight and refrigerated for up to 24 hours; they will soften too much if left longer.