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Raspberry Butter Cookies
Buttery, raspberry jam filled cookies! So tasty and easy to make!
Course
Cookies
Cuisine
Italian
Servings
16
Calories
149
kcal
Author
Nancy Piran
Equipment
RICCLE Disposable Piping Bags 12 Inch - 100 Anti Burst Pastry Bags - Icing Piping Bags for Frosting - Ideal for Cakes and Cookies Decoration
1M Open Star Piping Tip(2pk)
OXO Good Grips Non-Stick Pro 2-Piece Sheet Pan Set
Hamilton Beach 6-Speed Electric Hand Mixer with Snap-On Case, Beaters, Whisk, Black (62692)
OXO Good Grips 11-Inch Balloon Whisk
Reynolds Kitchens Pop-Up Parchment Paper Sheets, 10.7x13.6 Inch, 30 Count
Ingredients
10
tablespoons
Butter
softened
1/2
cup
Granulated Sugar
1
Egg
1/2
teaspoon
Pure Vanilla Extract
1 1/2
cups
All-Purpose Flour
1/2
teaspoon
Baking Powder
1/4
cup
Seedless Raspberry Jam
Instructions
Preheat oven to 350°F. Line baking sheet with parchment paper. Set aside.
In a mixing bowl, blend butter and sugar together until creamy. Add egg and vanilla extract. Mix until creamy.
Whisk together flour and baking powder. Mix into butter mixture until incorporated.
Put cookie dough into a pastry bag and pipe into cookie shapes.
Press tiny indent into the center of each cookie.
Pipe in 1/8 teaspoon jam into the center of each cookie.
Bake for 8-10 minutes or until the edges are golden brown. Allow to cool completely.
Serve and ENJOY!
Nutrition
Serving:
1
|
Calories:
149
kcal
|
Carbohydrates:
19
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
31
mg
|
Sodium:
79
mg
|
Sugar:
9
g