“I got this recipe from a Taste of Home cookie book. These cookies are sublime. I made them for Christmas, but they would also be pretty for Valentine's Day. Try them and you will be delighted! Prep time include refrigeration time.”
1hr 23mins
4 dozen

Ingredients Nutrition

  • 473.18 ml butter, softened
  • 236.59 ml sugar
  • 4 egg yolks
  • 9.85 ml vanilla extract
  • 0.06 ml lemon juice
  • 1261.02 ml all purpose flour
  • 1.23 ml salt
  • 340.19 g jar raspberry preserves (I used seedless)
  • 236.59 ml confectioner's sugar
  • 0.06 ml raspberry extract (I used a bit more)
  • 0.06 ml red food coloring (optional)
  • 14.79-29.58 ml milk


  1. In a large mixing bowl, cream butter and sugar until light and fluffy.
  2. Add egg yolks, one at a time, beating after each addition.
  3. Add vanilla and lemon juice. Mix well.
  4. Combine flour and salt and gradually add to the creamed mixture. Mix well.
  5. Refrigerate for 1 hour.
  6. Divide dough into three portions.
  7. On a lightly floured surface, roll out each portion to a 1/4 inch thickness.
  8. Cut with a 2 1/2 inch round cookie cutter with crimped edges.
  9. Place an inch apart on an ungreased baking sheet.
  10. Bake at 350º for 8-10 minutes until edges just begin to brown. Remove to wire racks to cool.
  11. Spread raspberry jam on one cookie and top with another cookie to make a sandwich. Continue until all are sandwiches.
  12. Combine icing ingredients until a drizzling consistency is achieved. Drizzle over cookies.

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