Grandma Rose's Raspberry Filled Cookies
These are family favorites at Christmas - I hope you enjoy them as much as we do. --You will definitely need a stand mixer for these cookies due to the large amount of flour.
Equipment
- Stand Mixer
Ingredients
Short Crust
- 1 pound butter
- 1 cup sugar
- 4 egg yolks
- grated rind of 2 lemons
- 2 tsp vanilla
- ½ tsp salt
- 5⅓ cups all-purpose flour
Raspberry Filling and Icing
- Raspberry jelly or stained raspberry preserves
- 1 cup powdered sugar sifted
- Juice of 2 lemons
- Pecan halves
Instructions
Short Crust
- Cream butter and sugar until it is light and fluffy. Add yolks, one at a time, beat well after each addition. Add lemon rind, vanilla and salt.Add flour, 1 cup at a time until incorporated.Divide into thirds and wrap flattened discs in plastic wrap. Chill for 1 hour
- Preheat oven to 375°F. Roll dough to approx. ¼" thick and cut with a 2" cookie cutter.Bake until lightly browned, about 10 minutes. (for convection ovens). Cool on a wire rack.
Raspberry Filling and Icing
- Mix powdered sugar with lemon juice until smooth. Spread the bottom side on cookie with raspberry jelly.Top with a cookie.Ice cookie and top with pecan half.EAT and ENJOY!