Recipe by Sharyn
"A delicious cookie filled with raspberry jam and topped with an almond flavored glaze. "
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) jar
These cookies are so good! I make them every year for Christmas. I did change the recipe slightly for my own tastes. I do not do a drizzle frosting. Instead, as soon as the cookies come out of the oven, I dust them with powdered sugar. But, because raspberry and almond flavors do mesh well together, I do add a tsp. of almond extract to the cookie batter. These are also cute using a snowflake shaped cutter.
They tasted good.
I made these by cutting the dough into circles using a clean cap from a can of spray starch - frugal and ingenious, huh? LOL Then I cut a small star shape using a very small star-shaped metal cookie cutter into the middles of the top circles. This made assembling the cookies easier while still making them pretty. I also skipped the icing and added 1 tsp of almond extract to the dough. I dusted the finished cookies with powdered sugar as did another reader, making them look rather like old-fashioned Lindzer (sp?) cookies.
I love this recipe. I made similar cookies a few years ago but, I like this recipe better where you make the sandwiches before you bake them. It gives the jam a slightly chewy consistency like cookies I get at the italian bakery. I like to make a couple of variations. I usually put a little of the almond extract in the cookies instead of in a glaze. Also, for a more decadent cookie I also like to melt some semi-sweet chocolate and drizzle that on the cookies after they have cooled. The chocolate-raspberry flavor combination is delicious!
These cookies are delicious and beautiful! I gave it 4 stars because the cookies are pretty time-consuming, and the recipe doesn't make nearly as many cookies as it claims, I've found. The cookies and icing are both fantastic. I make these for Christmas every year and use a variety of preserves (my dad loves apricot!). I make stars, snowflakes, bells, gingerbread men, and whatever other shapes I have lying around. I get lots of compliments on these every year!
All around it was good, my only complaint was with the dough. I tried chilling it and that didn't work well. I tried just rolling it out and it took a great deal of flour to keep it from sticking. You can taste all of that flour in the cookie, but they are still good. Chilling it made it too tough. Hmm..
Made these last Christmas and they were everyone's favorite out of all the cookies that were there! A lot of work, but the combination of raspberry and almond flavor is SO delicious!
Wonderful! I made the suggested change and added 1 tsp. of almond extract to the dough. I also used the dough from the small cut-out and topped it with a dollop of raspberry jam and a slivered almond, baked and then sifted confectioners sugar on top.
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Star Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 72
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make simple, 5-star gingerbread cookies.
Your favorite thumbprint cookies, jazzed up with delicious glaze.
See how to make moist, layered cookies loaded with almond flavor.