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Raspberry Lemon Jam Cookies

  • Rating:
  • Course: Dessert
  • Cuisine: American
  • Servings: undefined
  • Views: 4894

Cook's notes: The sweet/tart combination of raspberry and lemon in a buttery cookie topped with a delicate icing will have you yearning for more!


1 cup butter (2 sticks), softened at room temperature
2/3 c white sugar
1/2 t lemon extract
1/2 t dried lemon peel (optional)
2 cups flour
3/4 cup seedless raspberry jam

1/2 c confectioner's sugar
3/4 t vanilla extract
1 to 1 and 1/2 t milk (start with one and add slightly more if icing is too thick to drizzle)


Cream together butter and sugar until well blended. Mix in lemon extract.

Add flour and lemon peel until mixed well (and dough is formed). Cover bowl and refrigerate for 1 hour.

Preheat oven to 350 degrees F before working with dough. Roll dough into 1 and 1/2 inch sized balls. Place on ungreased cookie sheet. Using the head of a chapstick (or round lipstick cover), make a small hole in each ball. (The tip of a pinky finger will also work in a pinch!) Fill the hole with jam.

Bake for 15-18 minutes (or until lightly browned) in preheated oven. Remove to cool.

For icing: mix confectioner's sugar, 3/4 t vanilla extract and milk until smooth. With a spoon (or icing in a ziploc bag with the corner snipped), drizzle over warm cookies. Fill up a large glass of cold milk and clear your calendar for "me" time!!

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