Butter Cookies with Raspberry Jam
A rich, wonderfully simple cookie that’s full of holiday flavor. 🧈
Be sure to make a double batch. These are sure to be a hit!
Recipe
Time: ~ 12 hrs
Servings: 24 cookies
Equipment
Parchment paper
Rolling pin
Ingredients
2 cups all-purpose flour
1 cup unsalted grass-fed butter, softened
½ teaspoon salt
½ cup cane sugar
2 large egg yolks
2 teaspoons vanilla extract
3 tsp cane sugar for sprinkling atop
Jar of raspberry jam (or any flavor you like)
Instructions
Prep
Mix the butter, sugar, and salt until fluffy and light.
Mix in egg yolks and vanilla until combined.
Add the flour on low, until combined.
Flour the surface and knead the dough until it forms a ball.
Cover in wax paper and rest in the fridge overnight.
Bake
Take out the dough and let it slightly soften.
Preheat the oven to 375 degrees.
Roll the dough flat on a floured surface and cut using a floured cookie mold.
Place on baking sheets lined with parchment paper.
Fill the center with jam.
Dust with cane sugar.
Bake for 12-15 minutes until the edges just start to brown.
Let them cool for 10 minutes.