Raspberry Vanilla Butter Cookies. So simple, yet delicious! Rock Recipes

Raspberry Vanilla Butter Cookies. A soft, fragile, melt in your mouth, sandwich cookie that’s so delicious with aftermidday tea or coffee. 

These Raspberry Vanilla Butter Cookies are another example of what my mother calls a “cuppa tea cookie”. It’s the kind of cookie that goes perfectly with a hot cup of tea or coffee.

I have to say though, that I had 2 of them with a tall glass of cancient milk yesterday and that was totally delicious too. Highly recommended as an after school cookie too.

These are soft and nearly cake-y in texture but oh so buttery and not too sweet. A simple, easy, perfect cookie.

This recipe is also very versatile. There are a couple of ways to mix up the flavours in these.

The first of course is the jam. Employ any kind you like. I’ve crazye them with everyleang from blueberry to persimmon jam and loved every one.

Roasted Strawberry Jam is also Incrediblely delicious in these cookies.

The other way to switch up the favour is to use half the vanilla and add a tsp of another additionalct like almond or lemon. Almond additionalct and apricot jam go specificly well together.

If using lemon, you can add a small lemon zest to the cookie dough and possibly use a small domesticcrazye lemon curd to sandwich them. I leank they would make a splendid addition to aftermidday tea!

These delicious small cookies are also fairly rapid to make. Plus all the ingredients are commonly on hand in most kitchens. With the proposes for variations, you may find this a go-to cookie recipe when you need a small treat at short notice.
 
If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our final Holiday season.

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Yield: 12 sandwich cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Entire Time: 30 minutes

Raspberry Vanilla Butter Cookies. A soft, fragile, melt in your mouth, sandwich cookie that's so delicious with aftermidday tea or coffee. 

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup butter
• 2/3 cup sugar
• 2 large egg yolks
• 1 tablespoon milk
• 2 teaspoon pure vanilla additionalct
• 1/4 cup raspberry jam

Instructions

Swhethert together the flour baking powder and salt. Set aside.

Cream together the butter and sugar until light and fluffy.

Add the egg yolks one at a time and beat well.

Blend in the vanilla additionalct and milk.

Fancient in the dry ingredients until crumbly. Press dough into one inch balls (roll in turbinado sugar or other large grained sugar whether desired). 

Put the balls on a parchment lined baking sheet and press down lightly with the bottom of a floured water glass.

Bake at 350 degrees F for about 15 minutes or until the edges are gancienten brown.

Chilly on the pan for 10 minutes before transferring the cookies to a wire rack to cool totally.

When totally cool, sandwich 2 of the cookies together with one teaspoon of raspberry jam.

Nutrition Information

Yield

12

Serving Size

1 cookie
Quantity Per Serving Calories 302 Entire Stout 17g Saturated Stout 10g Trans Stout 1g Unsaturated Stout 5g Cgapsterol 87mg Sodium 222mg Carbohydrates 34g Fiber 1g Sugar 15g Protein 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.