Monday, February 13, 2012

Raspberry Jam Filled Butter Cookies

Just in time for Tuesday's holiday I found a recipe that is sure to make your Valentine smile. Show your love  with this tried and true jam filled butter cookie. I like to use seedless raspberry preserves, but apricot jam works equally well.  A delicious alternative to the fruit filling is a creamy hazelnut spread, such as Nutella.

These heart shaped cookies make great gifts for your friends, co-workers, or neighbors. Place 4 to 5 cookies in a clear cellophane bag (found at craft and party stores) and tie a pretty red ribbon or raffia around it. Attach a small heart shaped card with a personal note to the bag and you are ready to go. This is a perfect way to share your homemade treats. You can be sure that your thoughtfulness will be much appreciated by everybody this Valentine's Day.


2 1/4 sticks unsalted butter, room temperature              
3/4 cup confectioners' sugar
1  1/2 teaspoon vanilla extract
1 egg
1/4 teaspoon salt
2 cups all-purpose flour

Raspberry preserves
Confectioners' sugar


Preheat oven to 350 degrees.

Beat the butter, sugar, and vanilla until creamy but not fluffy. Add egg and continue beating until well combined. With mixer on low,  gradually add flour and salt, beat to combine. 

Shape dough into a ball and wrap in plastic wrap. Refrigerate for 30 minutes or until firm. 
Roll out dough 1/8 inch on a lightly floured surface. Cut out cookies with a heart shaped cookie cutter. 

Arrange cookies 1 inch apart on a cookie sheet  lined with parchment paper. Bake 8 to 10 minutes or until pale golden. Cool on wire rack.

Fill cookies with raspberry preserves and dust with confectioners sugar. Store in an airtight container for 5 to 7 days. Enjoy!


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