Raspberry Butter Cookies

These cookies are quite versatile. Try varying the flavoring & jam to suit your taste. A drizzle of chocolate on top, instead of the powdered sugar would be delicious as well!

Raspberry Butter cookie


  • 3/4 cup cold unsalted butter (1 1/2 sticks), cut into 1/2-inch pieces
  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon Raspberry or Princess Cake & Cookie Bakery Emulsion
  • 1/2 cup seedless raspberry jam
  • Powdered (confectioners') sugar, optional


1. Place the flour and butter pieces into the bowl of a food processor. Pulse several times until mixture resembles coarse meal. Add the sugar, egg yolk and Bakery Emulsion of choice and process until the mixture starts to come together. Turn out onto a floured surface and knead to a smooth dough. Shape dough into a ball and flatten into a disk. Cover with plastic wrap and refrigerate at least 30 minutes.
2. Preheat oven to 325° F. Line baking sheet with parchment paper or a silicone mat. Roll out the dough on a lightly floured surface to 1/8-inch thickness.
3. Cut out dough using a 2" - 3" scalloped edge cutter. Gather trimmings and continue to re-roll and cut cookies (will need an even number). Use the large opening of a piping tip to cut out the center of half of the cookies. Place cookies on prepared baking sheet and chill for 10 minutes.
4. Bake cookies for 10 - 12 minutes, or until edges are lightly golden. Remove from oven and cool for 5 minutes, then transfer to a rack to cool completely.
5. Heat jam in microwave or in a small pan on the stovetop until warm. Spread jam over the entire base of a bottom (uncut) cookie and top with one of the cookies that has the center removed. Continue until all cookies are sandwiched with the jam. Sprinkle tops with powdered sugar, if desired.

Yield will depend on size of cookie.

Recipe provided by LorAnn Oils