Raspberry Snowflake Sandwich Cookies – a delicious recipe with butter, shortening, sugar, egg, lemon juice, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg and lemon juice. In another bowl, whisk flour, baking powder, cinnamon, salt and nutmeg; gradually beat into creamed mixture.
2
Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours until firm enough to roll.
3
Preheat oven to 375u00b0. On a well floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. scalloped round cookie cutter. Using straws, cut several holes in half of the cutouts, twisting straws to release. Place cutouts 2 in. apart on
4
.
5
Bake 6-8 minutes or until edges are light brown. Cool on pan slightly. Remove from pans to wire racks to cool completely.
6
Spread about 1 teaspoon jam on bottoms of solid cookies; top with cutout cookies. Sprinkle tops of cookies with confectioners' sugar.
629
kcal
Calories
26
g
Fat
97
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/4 cup shortening, 3/4 cup sugar, 1 large egg, and more.
Yes, Raspberry Snowflake Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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