A delicious cookie filled with raspberry jam and topped with an almond flavored glaze.

Recipe Summary

prep:
30 mins
cook:
7 mins
total:
37 mins
Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

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  • In a large bowl, cream together the butter and sugar until smooth. Beat in the egg. Combine the flour and salt; stir into the creamed mixture. Dough will be stiff. On a lightly floured surface, roll half of the dough out to 1/8 inch thickness. Cut into star shapes using a cookie cutter. Set cookies 1 inch apart onto the prepared cookie sheets. Place a teaspoon of jam onto each cookie and spread out towards the points of the stars. Roll out remaining half of the dough and cut into stars the same size. cut holes in the center of each star, then place them onto the jam stars.

  • Bake for 7 to 10 minutes in the preheated oven, until golden around the edges. Remove from cookie sheets to cool on wire racks. In a small bowl, mix together the confectioners' sugar and almond extract to form a glaze. Add water a teaspoon at a time if the mixture is too thick to drizzle. Drizzle glaze over cooled cookies.

Nutrition Facts

223 calories; protein 2g; carbohydrates 36.3g; fat 8.1g; cholesterol 28.1mg; sodium 106.3mg. Full Nutrition
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Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2007
These cookies are so good! I make them every year for Christmas. I did change the recipe slightly for my own tastes. I do not do a drizzle frosting. Instead, as soon as the cookies come out of the oven, I dust them with powdered sugar. But, because raspberry and almond flavors do mesh well together, I do add a tsp. of almond extract to the cookie batter. These are also cute using a snowflake shaped cutter. Read More
(32)

Most helpful critical review

Rating: 3 stars
09/11/2008
They tasted good. Read More
39 Ratings
  • 5 star values: 26
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/16/2007
These cookies are so good! I make them every year for Christmas. I did change the recipe slightly for my own tastes. I do not do a drizzle frosting. Instead, as soon as the cookies come out of the oven, I dust them with powdered sugar. But, because raspberry and almond flavors do mesh well together, I do add a tsp. of almond extract to the cookie batter. These are also cute using a snowflake shaped cutter. Read More
(32)
Rating: 5 stars
12/09/2008
I love this recipe. I made similar cookies a few years ago but I like this recipe better where you make the sandwiches before you bake them. It gives the jam a slightly chewy consistency like cookies I get at the italian bakery. I like to make a couple of variations. I usually put a little of the almond extract in the cookies instead of in a glaze. Also for a more decadent cookie I also like to melt some semi-sweet chocolate and drizzle that on the cookies after they have cooled. The chocolate-raspberry flavor combination is delicious! Read More
(20)
Rating: 4 stars
12/07/2009
I made these by cutting the dough into circles using a clean cap from a can of spray starch - frugal and ingenious huh? LOL Then I cut a small star shape using a very small star-shaped metal cookie cutter into the middles of the top circles. This made assembling the cookies easier while still making them pretty. I also skipped the icing and added 1 tsp of almond extract to the dough. I dusted the finished cookies with powdered sugar as did another reader making them look rather like old-fashioned Lindzer (sp?) cookies. Read More
(19)
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Rating: 4 stars
12/09/2009
These cookies are delicious and beautiful! I gave it 4 stars because the cookies are pretty time-consuming and the recipe doesn't make nearly as many cookies as it claims I've found. The cookies and icing are both fantastic. I make these for Christmas every year and use a variety of preserves (my dad loves apricot!). I make stars snowflakes bells gingerbread men and whatever other shapes I have lying around. I get lots of compliments on these every year! Read More
(9)
Rating: 4 stars
01/30/2008
All around it was good my only complaint was with the dough. I tried chilling it and that didn't work well. I tried just rolling it out and it took a great deal of flour to keep it from sticking. You can taste all of that flour in the cookie but they are still good. Chilling it made it too tough. Hmm.. Read More
(6)
Rating: 5 stars
12/29/2003
Made these last Christmas and they were everyone's favorite out of all the cookies that were there! A lot of work but the combination of raspberry and almond flavor is SO delicious! Read More
(6)
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Rating: 5 stars
12/13/2010
Wonderful! I made the suggested change and added 1 tsp. of almond extract to the dough. I also used the dough from the small cut-out and topped it with a dollop of raspberry jam and a slivered almond baked and then sifted confectioners sugar on top. Read More
(5)
Rating: 4 stars
02/22/2010
These turned out great. Don't worry about getting the jelly exactly even because it bubbles and melts into a nice even puddle. My only adjustment was the bake time. My broken oven only bakes at 350 degrees and it took over 20 minutes. I took them out when they started to brown. Read More
(4)
Rating: 5 stars
12/18/2009
I've been on AR for years & I think this is the 1st review I've written! I bought raspberry preserves and then searched for a recipe to use it in when I came across this. I've been looking for a good cut-out recipe for years and I think I've finally found it! I loved that I didn't have to refrigerate the dough and wait hours I could just mix it and roll it right away! Based on the other reviews I added the almond extract and it was perfect. I made the first batch into stars with the raspberry preserves but I am also going to make another batch and just decorate as a plain cut-out cookie. This is definitely a keeper! Read More
(4)
Rating: 3 stars
09/11/2008
They tasted good. Read More
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