Next, I take about two-thirds of the dough and roll it out onto a lightly floured surface to about 1/4 inch thick. Using my favorite round cookie cutter, I cut out cookies and place them onto the prepared sheets. I make sure to leave a little space between each one; they like to spread just a touch! After that, I take the remaining dough and roll it out as well, cutting the same shapes but this time using a slightly smaller cutter to create a window for the raspberry jam.
Before I assemble, I place a small spoonful of raspberry jam in the center of each whole cookie. Then, I carefully place the smaller cookies over the jam and gently press down to seal the edges. This is when I sprinkle a little decorative sugar on top to give them that festive touch! After baking for about 12-15 minutes, my kitchen starts to smell incredible, and I can hardly wait for them to cool.
Once they’re out of the oven, I let them sit on the sheets for a few minutes before transferring them to a cooling rack to cool completely. This part is pure torture, but worth the wait—I find it’s best to let the flavors meld a little before diving in.
Pro Tips for Best Results
I’ve made these cookies several times, and one of my top tips is to ensure your butter is truly softened. If it’s too cold, the dough will be crumbly and won’t hold together well. I usually take my butter out about an hour before baking. Also, I tested the dough chilled versus unchilled, and while both turned out fine, I prefer a slight chill on the dough for easier handling.
Another trick I love is to add a touch of almond extract to the dough. It enhances the overall flavor, pairing beautifully with the raspberry. However, if you’re not a fan of almond, feel free to skip it! And finally, if you double the recipe (which I often do), remember to bake them in batches to maintain that lovely texture. It’s a balancing act, but the results are always worth it!
Common Mistakes to Avoid
One mistake I made early on was not measuring my ingredients accurately. Baking is science, after all! I learned the hard way that even a slight overload of flour can lead to dry cookies. Make sure you spoon the flour into your measuring cup and level it off with a knife for precision. (See the next page below to continue…)