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!

It is a just a little bit of work that is worth the outcome. These get raves wherever I take them!

Roll out chilled dough onto floured surface and cut rounds.

Place on ungreased cookie sheet. Or use parchment paper or silicone baking sheet.

Place jam in center and spread slightly.

Cut X’s into remaining circles.

Place on top of jammed circle and gently seal with fingers.

Crimp edges with fork. Bake and Ta-Da! You have beautiful cookies.

Raspberry Jam Filled Cookies

Delicious raspberry jam filled cookies. They cause a buzz everywhere we take them.
Course Dessert


  • 2 cups Crisco shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 egg yolks
  • 6 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


  • 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.

Keyword cookie, filled, filled cookies, jam, raspberry