Years ago I came across this recipe and though, I have wracked my brain, I can’t remember where. It was originally a refrigerator cookie where you rolled the dough into two long rolls, chilled and then sliced. You simply stacked one slice on top of another slice with jam on it and backed. Delicious, but not very pretty. And this cookie deserves to be pretty!
These cookies are pretty much EVERYONE’S favorite. They are by far my most requested cookie.
It is a just a little bit of work that is worth the outcome. These get raves wherever I take them!
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After mixing the dough wrap and chill for a couple of hours (if you can stand it).
Roll out on floured surface just a little thicker than a graham cracker. Don’t worry too much, it doesn’t need to be exact.
I use a 2-3 inch round cookie cutter…or a small drinking cup.
Place a cookie rounds onto prepared cookie sheet and spoon a dollop of raspberry jam in the center of each cookie.
Cut a cross into cookie rounds and place on top. Press together with fork tongs.
Bake until just beginning to brown and cool on a rack.
ENJOY!!!
Raspberry Jam Filled Cookies
Ingredients
- 2 cups Crisco shortening
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 egg yolks
- 9 Tablespoons milk
- 4 teaspoons vanilla extract
- 5 1/3 cups flour
- 4 teaspoons cream of tartar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 jar raspberry jam or preserves
Instructions
- Preheat oven to 350 degrees.
- Cream together shortening and sugars.
- Beat in egg yolks, milk and vanilla extract.
- In medium bowl, mix all dry ingredients. Sift into wet mixture.
- Wrap in cling wrap and refrigerate about an hour. (This prevents the cookies from spreading as they bake.)
- Cut dough in half. Roll out on floured surface to about 1/8 to 1/4 inch thick.
- Cut with 2 1/2 to 3 inch round cookie cutter. (A small drinking cup works!)
- With spatula, place onto ungreased cookie sheet, about 1 1/2 inches apart.
- Put about 1 teaspoon of raspberry jam in the center of each cookie (more or less depending on size). Spread slightly around center of cookie.
- Roll and cut out more cookies. Using a butter knife, cut an X in the center of each cookie. With a spatula, lay on top of jammed cookies. Press edges gently with fingers.
- Using a fork, crimp the edges of cookies.
- Bake 10-12 minutes. Allow to cool 10 minutes, transfer to cooling rack.
Any chance butter can be subbed for the crisco?
Yes, It may change the texture a bit, but it will work.
I freaking could live forever on these cookies. They are so scrumptious. Thanks for the recipe!!!
I have been making a recipe very similar to this one every Christmas since my 2 sons were very young and now that they are grown with families of their own they still insist on a box of these at Christmas. One son likes Blueberry jam filling and the other likes Strawberry. I originally got the recipe from the Better Homes and Garden Homemade Cookies Cookbook (1985) and they are called, simply, Jam Filled Cookies. They are quite time consuming to make but so worth it. I am short on time before the holidays this year and so I suggested that perhaps they would like a simpler cookie this year and they both looked at me like I had lost my mind!!
HAHAHA Beautiful! Your sons sound like my sons!