RASPBERRY FILLED BUTTER COOKIES RECIPES

Steps:

• Preheat oven to 350°F. Line baking sheet with parchment paper. Set aside. In a mixing bowl, blend butter and sugar together until creamy. Add egg and vanilla extract. Mix until creamy. Whisk together flour and baking powder. Mix into butter mixture until incorporated. Put cookie dough into a pastry bag and pipe into cookie shapes. Press tiny indent into the center of each cookie. Pipe in 1/8 teaspoon jam into the center of each cookie. Bake for 8-10 minutes or until the edges are golden brown. Allow to cool completely. Serve and ENJOY!

Steps:

• 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