Raspberry Filled Cookies

Raspberry Filled Cookies Recipe

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Joan Williames



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1 1/4 c
blanched almond slices
1 c
confectioners' sugar
1/2 c
egg whites
1/2 c
granulated sugar
1/2 tsp
cream of tartar
1/4 tsp
vanilla extract
1/3 tsp
almond extract


6 1/2 Tbsp
unsalted butter, slightly softened
1 1/4 c
confectioners' sugar
1/3 c
seedless raspberry jam

How to Make Raspberry Filled Cookies


  • 1FOR THE COOKIES: Heat the oven to 325 degrees.
  • 2Line 2 very large baking sheets (or 3 smaller ones) with baking parchment.
  • 3Toast the almonds in the oven, stirring occasionally, for 6 to 8 minutes, or until tinged with brown.
  • 4Set aside to cool and reset the oven to 300.
  • 5Grind the cooled almonds and 1/2 cup of powdered sugar in a food processor until very fine but not oily.
  • 6Thoroughly stir the remaining powdered sugar into the almonds.
  • 7Combine the granulated sugar and 3 tablespoons of hot tap water in a small heavy saucepan over medium-high heat.
  • 8Bring just to a boil, stirring.
  • 9Cover the pan and boil for 1 1/2 minutes to allow the steam to wash the sugar crystals from the sides of the pan.
  • 10Uncover and continue boiling, lifting the pan and swirling the contents occasionally, but never stirring, for about 1 minute longer until the syrup thickens, bubbles vigorously and reaches the firm ball stage (240 on a candy thermometer).
  • 11To test for doneness without a thermometer, remove the pan from the heat and drop a small amount of the syrup into a cup of ice water; let stand for 10 seconds.
  • 12The syrup should form a firm ball when squeezed between the fingers.
  • 13Set the syrup aside and beat the egg whites with an electric mixer on medium speed until frothy.
  • 14Add the cream of tartar, raising the mixer speed to high.
  • 15Continue beating just to soft peaks; turn off mixer.
  • 16Return the syrup to the burner and reheat just to simmering.
  • 17With the mixer on high speed, immediately pour a thin, steady stream of syrup down the side of the bowl (avoid the beaters or whip as the syrup will stick) until all of the syrup is added.
  • 18Add the vanilla and almond extracts.
  • 19Continue beating until the mixture cools to lukewarm.
  • 20Use a rubber spatula to fold the almond mixture evenly into the beaten egg whites.
  • 21Immediately drop the mixture from small spoons into 1-inch kisses spacing about 3/4 inch apart on the parchment lined baking sheets.
  • 22(Alternately, pipe the mixture into 1-inch rounds using a pastry bag fitted with a plain or open star 3/8-inch diameter tip.)
  • 23Place the pans staggered on racks in the center half of the oven.
  • 24Bake for 19 to 22 minutes, reversing pans from front to back and switching racks about halfway through, until barely tinged and firm on top but still slightly soft inside.
  • 25Let the pans stand on wire racks until the meringues are completely cooled.
  • 26Peel from the paper and store airtight until assembled.
  • 27To prepare the buttercream: Beat together the butter, powdered sugar and preserves until light and fluffy.
  • 28Spread with a knife (or pipe using a pastry bag and tibe) small amounts of the cream over the flat sides of half the cookies.
  • 29Top with the remaining meringues, pressing together tightly.
  • 30Store the cookies airtight and refrigerated for up to 24 hours; they will soften too much if left longer.

Printable Recipe Card

About Raspberry Filled Cookies

Course/Dish: Cookies
Other Tag: Quick & Easy

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