Raspberry Filled Christmas Tree Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Raspberry jam

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Confectioners' sugar
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter

Found on queenofmykitchen.com

Ingredients

• 1 cup butter
• 1 cup sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 egg
• 3 cups all-purpose flour
• ¼ cup raspberry jam
• 1 teaspoon confectioner’s sugar

Directions

• Cream the butter, sugar, baking powder, vanilla, and salt.
• Add the egg to blend.
• Add the flour and mix until well combined. Wrap in plastic wrap and chill for at least one hour.
• Roll out the cookie dough on a floured counter to a thickness of 1/16 of an inch and stamp out 56 cookies using a Christmas tree cookie cutter that measures about 2 ½ inches wide by 3 ½ inches high. Place the cookies on parchment lined sheet pans.
• Using the bottom of a drinking straw that has a ¼ inch opening, make holes on half (28) of the Christmas trees. There should be about 9 or 10 holes on each cookie.
• Bake at 350 degrees for 8-10 minutes. Cool completely.
• Spread a thin layer of raspberry jam onto the bottom (flat side) of one of the cookies without the holes and then top it with one of the cookies with holes, flat sides together. Press the cookies together gently. Repeat with the remaining cookies. Dust with confectioners sugar.

Nutrition