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Raspberry Butter Cookies

Raspberry Butter Cookies: Place the flours, sugar, baking powder, salt, and the seeds from the vanilla bean in the bowl of your food processor. Process until combined. Add the cold pieces of butter and process until the batter starts to clump together. If needed, add about 1 tablespoon of the beaten egg.

Divide the dough in half and then roll each half between two sheets of parchment or wax paper until it is about 1/4 inch (.5 cm) thick. As you roll, periodically check the top and bottom sheets of parchment and smooth out any wrinkles. Place dough on a baking sheet (along with the parchment paper) and place in the refrigerator until cold and very firm (about 45-60 minutes). (For faster chilling, place in the freezer for about 15-20 minutes).

Once chilled, remove from refrigerator and peel off the top piece of parchment paper. Using about a 3 inch (7 cm)  cookie cutter, cut out the cookies. Use a smaller cookie cutter to cut out the centers of half of the cookies. Lightly brush the tops of the whole cookies with the beaten egg and then gently press the cookies with the cut outs on top. Place on a parchment lined baking sheet, spacing the cookies about 2 inches (5 cm) apart. Fill the cut out of each cookie with raspberry jam. You can just use a small spoon or place the jam in a piping bag. Put the baking sheet with the cut out cookies in the refrigerator while you preheat the oven to 400 degrees F (200 degrees C), with the oven rack in the center position.

Meanwhile, gather up any scraps of leftover dough and re-roll. (You may need to refrigerate the dough again before cutting out the cookies.) Before baking the cookies, lightly brush the cut out cookies with the beaten egg. Bake the cookies for about 12 minutes or until they are golden brown. Remove from oven and place on a wire rack to cool. The cookies can be covered and stored in the refrigerator about 2 to 3 weeks. They can also be frozen.

Makes about 18 - 3 inch (7 cm) heart shaped cookies.

Raspberry Butter Cookies:

1 3/4 cup (225 grams) all purpose flour

1/4 cup (45 grams) white rice flour

1/2 cup (100 grams) granulated white sugar

1 teaspoon baking powder

1/4 teaspoon salt

Seeds from one vanilla bean or 1 1/2 teaspoons pure vanilla extract or vanilla bean paste

1 cup (225 grams) cold unsalted butter, cut into small chunks

1 large egg, lightly beaten

1/3 cup (80 ml) raspberry jam (homemade or store bought)

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