Table of Contents
I have been waiting to share this awesome Raspberry Pillow Cookies recipe with you for a few days now, lol. I almost had it posted the whole time, but I…
Prep: 20min
Total: 7min
Yield: 6
Servings:
Nutrition Facts : properties {‘calories’: ‘200 calories’, ‘Fat’: ’20 grams fat’}
Ingredients:
- 2 sticks unsalted butter, room temp
- ½ C sugar
- ½ C brown sugar
- 2 eggs, room temp
- 1 TBSP vanilla
- ½ tsp almond
- 3 C flour
- 1 TBSP baking powder
- ½ tsp salt
- 1 C raspberry preserves
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.
These shortbread thumbprint cookies are filled with raspberry jam, and drizzled with glaze.
Prep: 30min
Total: 45min
Yield: 3 dozen
Servings:
Nutrition Facts : calories 103.5 calories, Carbohydrate 13.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.8 g, Saturated Fat 3.3 g, servingSize None, Sodium 36.5 mg, Sugar 8.2 g, Trans Fat None, unSaturated Fat None
Ingredients:
- 1 cup butter, softened
- ⅔ cup white sugar
- 1 ¼ teaspoons almond extract, divided
- 2 cups all-purpose flour
- ½ cup seedless raspberry jam
- ½ cup confectioners’ sugar
- 1 teaspoon milk
Instruction:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.
- Form dough into 1 1/2-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.
- Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.
- Mix confectioners’ sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.
(adapted slightly from Lucky Leaf’s Lucky Stars Sugar Cookies)
Prep:
Total:
Yield:
Servings:
Nutrition Facts :
Ingredients:
- 1 Prepared raw butter or sugar cookie dough of your choice.
- 1 (21 oz) can Lucky Leaf Premium Raspberry Pie Filling
- Glaze or Royal Icing
Instruction:
- Preheat oven to 350 degrees.
- Mix cookie dough. *I used my favorite Butter Cookie Recipe, or you could use Bridget’s Sugar Cookie or even buy Pillsbury refrigerated cookie dough!
- Roll out cookie dough to about 1/4? thickness *you may want to see my video on University of Cookie on how I roll out cookie dough
- 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 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
OMG, this raspberry pillow cookies recipe is awesome! The raspberry filling goes perfectly with the cookie. Don’t like raspberry try something else!
Prep: 20min
Total: 27min
Yield: 1
Servings: serving
Nutrition Facts : servingSize serving, Sugar 363 g, Sodium 2957 mg, Cholesterol 486 mg, Saturated Fat 115 g, calories 4607 kcal, Carbohydrate 684 g, Protein 58 mg, Fat 190 g
Ingredients:
- 2 sticks unsalted butter, room temp
- 1/2 C sugar
- 1/2 C brown sugar
- 2 eggs, room temp
- 1 TBSP vanilla
- 1/2 tsp almond
- 3 C flour
- 1 TBSP baking powder
- 1/2 tsp salt
- 1 C raspberry preserves
For complete instructions, visit the original site at http://www.jennsblahblahblog.com/yummy-raspberry-pillow-cookies-recipe/
Prep: 20min
Total: 1h32min
Yield: 18 cookies (serving size: 1 cookie)
Servings:
Nutrition Facts : calories 174 calories, Carbohydrate 24 g, Cholesterol 32 mg, Fat 8 g, Fiber 1 g, Protein 2 g, Saturated Fat 5 g, servingSize None, Sodium 38 mg, Sugar None, Trans Fat None, unSaturated Fat None
Ingredients:
- 12 tablespoons unsalted butter, at room temperature
- ⅔ cup plus 1 Tbsp. sugar
- 2 tablespoons grated lemon zest
- 1 large egg
- ¼ teaspoon salt
- 2 cups all-purpose flour
- ½ cup raspberry jam
Instruction:
- Using an electric mixer on medium-high speed, beat butter until light, 2 minutes. Beat in 2/3 cup sugar and zest, then egg and salt. Beat in flour 1 cup at a time. Divide dough in half and form into 2 disks. Wrap in plastic wrap and chill for at least 1 hour or overnight.
- Preheat oven to 375ºF; line 2 large baking sheets with parchment. On a lightly floured surface, roll out a disk to 1/4-inch thickness. Cut out cookies with a 2 1/2-inch cutter. Place 1/2 inch apart on sheets. Gather dough scraps, reroll and cut more cookies. Sprinkle cookies with 1 1/2 tsp. sugar. Repeat with remaining dough disk.
- Bake cookies until golden around edges, 10 to 12 minutes. Place baking sheets on wire racks for 5 minutes, then transfer cookies to racks to cool.
- Spread 1 tsp. jam on bottom of a cookie; sandwich with another. Repeat with remaining cookies and jam.