Food Gardening Network
Print

Raspberry Butter Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Raspberry Butter Cookies are a delightful treat that combines the rich, creamy taste of buttery cookies with a sweet, tangy raspberry center. These cookies have a soft, melt-in-your-mouth texture and a vibrant burst of raspberry flavor in every bite. Perfect for afternoon tea or a cozy snack, they bring a touch of elegance and joy to any occasion.

Ingredients

Scale

Instructions

  1. In a large saucepan, combine the raspberries, sugar, and lemon juice.
  2. Cook over medium heat, stirring frequently, until the mixture comes to a boil.
  3. Reduce the heat and simmer until the mixture thickens, about 20-25 minutes.
  4. Remove from heat and let cool. Store in sterilized jars.
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
  7. Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.
  8. Fill each indentation with a small amount of the raspberry jam.
  9. Bake for 12-15 minutes, or until the edges are lightly golden.
  10. Let the cookies cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely.

Find it online: https://foodgardening.mequoda.com/articles/my-dads-raspberry-butter-cookies/