Minty Raspberry Filled Sugar Cookies Recipes

RASPBERRY FILLED SUGAR COOKIES

Steps:

• In the bowl of a stand mixer or using a hand mixer, combine the softened butter with the sugar until smooth. Add the milk, vanilla and egg and mix for another 2 minutes.
• In a separate bowl, combine the flour, baking powder, and salt. Slowly add in the flour mixture and mix until just thoroughly combined. Shape the dough into 2 equal sized balls, wrap them with saran wrap and place into the fridge to chill for 30 minutes.
• and line two baking sheets with parchment paper or a silicone baking mat. Working with the first ball of dough, roll the dough out on a very floured surface until about 1/4″ thick. Use a large cookie cutter to cut cookies out of the dough until the dough is all used and place them 2 inches apart on cookie sheets.
• Place a teaspoon of jam in the center of each cookie. Roll out the second ball of dough and cut the same amount of cookies as prepared with the first ball. Top each cookie on the baking sheet with another cookie, and press the edges to seal. Use a fork to crimp the edges and ensure they're sealed. Prick small holes with the fork into each of the cookies.
• Bake the cookies for about 8 minutes, or until the edges are slightly browned. Remove the cookies from the oven and allow to cool on the cookie sheet for a couple of minutes, before transferring the cookies to a wire rack to cool completely.
• Prepare the icing by combining the melted butter, vanilla, milk and powdered sugar until smooth. Add more milk or powdered sugar until you have a smooth consistency. Top each cookie with about a tablespoon of icing and allow to set.

MINTY RASPBERRY FILLED SUGAR COOKIES

Steps:

• 1. To make the filling, combine all ingredients. Mix until smooth, about 2-3 minutes (I use a hand mixer). Cover with plastic wrap and put in the fridge while you make the cookies.
• 2. Pre heat oven to 350 degrees and line baking sheets with parchment paper and set aside. To make the cookies, combine flour, baking soda, baking powder and salt in medium size bowl. Stir with spoon or fork to combine and set this aside.
• 3. In large bowl, with hand mixer, combine butter and sugar and mix until smooth and airy (2-3 minutes). Add eggs and vanilla and continue to mix. When mixture is smooth, add half the dry ingredients into the wet and mix on low. Now add the rest of the dry ingredients until dough is smooth. Now add the crushed white chocolate peppermint bark and mix into dough. Place dough into the fridge for 15 to 30 minutes to set up.
• 4. Using a teaspoon, form dough into small 1 inch balls. Place on prepared baking sheets. Bake 10 minutes and cool slightly on cooling rack, then remove to paper or kitchen towels to cool completely. You should get 48 single cookies.
• 5. Remove filling from fridge and take a tablespoon of the filling and place it on the flat side of a cookie. Now take a second cookie and cover the filling to make a sandwich.
• 6. Dust with confectioner's sugar and enjoy! I refrigerate these until about a half hour before I'm ready to serve them.

MARY'S FILLED SUGAR COOKIES

Steps:

• Cream shortening, sugar and beaten egg.
• Mix in dry ingredients, then alternate mixing in with milk.
• Chill dough overnight or as long as it takes to make the dough easy to handle.
• Roll and cut into circles, one for the top and one for the bottom.
• Place the bottom circle on the greased cookie sheet, add one+ teaspoon jam/jelly in the center. With a moistened finger, wet the outside edge of the bottom circle, place the top circle over the bottom and seal the edges by pressing down. (You can do this with a fork if you prefer, like the edge of a pie crust).
• You can also put the jam on one side and flip the top over to make a half moon.
• Bake @ 350 degrees for 12-15 minutes or until the bottom edge is starting to brown.

RASPBERRY SUGAR COOKIES

Steps:

• 1. preheat the oven to 350°.
• 2. In a bowl, sift together the flour, baking soda, and baking powder. In another bowl, beat together the sugar and butter with a mixer until smooth. Beat in egg and vanilla. Slowly blend in the flour mixture. Using your hands, form small, round dough balls and place them on ungreased baking sheets. Press down with your thumb into each ball to make an indentation. Place 1 teaspoon preserves into the center of each cookie.
• 3. Bake for 10 minutes or until Golden. Let stand on the sheets for two minutes before removing to cool on wire racks. Makes about 24 cookies.