Butter Cookies Filled with Raspberry Jam
A delicious homemade version of everyone’s favorite Christmas cookies filled with raspberry jam, Enjoy!
Servings: 2 dozen cookies
Ingredients
- 1 c. unsalted butter softened
- 2/3 c. granulated sugar
- 1/4 tsp. salt
- 2 lg. egg yolks room temperature
- 1 1/2 tsp. vanilla extract
- 2 c. all-purpose flour scooped and leveled
- 2 to 4 tsp. milk
- Raspberry jam for filling
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, sugar, and salt until combined. Add in egg yolks and vanilla beat to combine.
- Gradually add flour, beat until crumbly then add in 2 teaspoons milk, if needed add in another 1 to 2 teaspoons milk for a more pipe-able consistency (add as little as possible for less spreading during baking).
- Transfer to a 16-inch piping bag fitted with a large open star tip (I like the Ateco 826 or 827 smaller tips will not work for piping this thick batter).
- Pipe dough into rounds onto two ungreased baking sheets (if you have issues with cookies spreading chill them for 30 minutes on the baking sheet before baking).
- Bake one sheet at a time in a preheated oven until golden brown on the bottom, about 12-16 minutes.
- Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Spoon a 1/4 teaspoon raspberry jam into the centers of the cooled cookies. Store in an airtight container. Yields 24 cookies
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