Recipes provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com
I made a few alterations to a friend’s recipe and came up with these sensational jam-filled sandwich cookies. Family and friends always look forward to them.
Lori Brown Sioux Falls, South Dakota
Raspberry Dreams Recipe
Raspberry Dreams
2 cups butter, softened
1 cup sugar
4 egg yolks
2 tsp. vanilla
1 drop lemon juice
5 1/3 cups flour
¼ tsp. salt
Filling: 1 jar (12 oz.) seedless raspberry preserves
Icing: 1 cup confectioners’ sugar
1 drop lemon juice
1 drop red food coloring
1 to 2 Tbsp. 2% milk
In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and lemon juice. Combine flour and salt and salt; gradually add to the creamed mixture and mix well. Refrigerate for 1 hour or until easy to handle.
Divide dough into three portions. On a lightly floured surface, roll out each portion to ¼ inch thickness. Cut with a 2 inch round cookie cutter. Place 1 inch apart on ungreased baking sheets.
Bake at 350 F. for 8 to 10 minutes or until edges are very lightly browned. Remove to wire racks to cool.
Spread the bottom half of the cookies with raspberry preserves; top with remaining cookies.
For icing, combine the confectioners’ sugar, lemon juice, food coloring and enough milk to achieve a drizzling consistency. Drizzle over cookies.
(Recipe for the Raspberry Dreams recipe was in the Taste of Home Cookies and Bars!, Display Until June 11, 2012)
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