Raspberry Sandwich Sugar Cookies

(5)
1 reviews.
  • 45 min prep time
  • 60 min total time
  • 3 ingredients
  • 12 servings

Ingredients

1
roll (18 oz) Pillsbury™ refrigerated sugar cookies
1/3
cup seedless raspberry jam
1
tablespoon powdered sugar

Directions

  1. 1 Heat oven to 350°F. Work with half of cookie dough at a time; refrigerate remaining dough until needed.
  2. 2 On floured surface with rolling pin, roll dough to 1/4-inch thickness (about 9-inch round). Cut with floured 3-inch star-shaped cookie cutter. With 1-inch star-shaped cutter, cut out small star from center of half of the cookies. Place large stars 1 inch apart on ungreased cookie sheets. Place small stars 1 inch apart on another ungreased cookie sheet; refrigerate while baking large stars. Repeat with remaining dough.
  3. 3 For large stars, bake 7 to 10 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheets. For small stars, bake 4 to 6 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheet. Cool all cookies completely, about 15 minutes.
  4. 4 Spread each large whole cookie with 1 teaspoon jam. Sprinkle large cut-out cookies with powdered sugar; place over jam-topped cookies, pressing lightly. Spread half of small cookies with about 1/4 teaspoon jam. Sprinkle remaining half of small cookies with powdered sugar; place over jam-topped cookies, pressing lightly. Store between sheets of waxed paper in tightly covered container.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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