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Raspberry Jam Rounds With Lemon Icing ~ Love This Cookie!


  • 1 1/2 cups butter
  • 3/4 cup sugar
  • 3 tsp. vanilla
  • 1/4 tsp. salt
  • 3 3/4 cups flour
  • raspberry jam
  • 3 1/2 to 4 cups powdered sugar
  • 12 tsp. lemon juice


  1. Heat oven to 350 degrees.
  2. Cream the butter, sugar, salt, and vanilla in a mixer.
  3. Slowly add the flour and mix well.
  4. Roll the dough into small balls and place on a parchment lined cookie sheet.
  5. Press your finger, gently, in the middle of the ball to flatten and leave an indentation in the middle, to be a "pocket" for the jam.
  6. Fill each pocket with a dollop of jam. Remember, the cookies will spread a bit, so extra jam is good, so that it will spread too :)
  7. Bake for about 15 - 18 minutes, or until you see a slight hint of golden color on the cookie. Remove from oven and let cool.
  8. Meanwhile, mix the powdered sugar and lemon juice to make the icing.
  9. Using a pastry bag, squiggle the frosting across the tops of the cookies.