Save A festive cookie platter shaped like a wreath, featuring tender butter cookies filled with vibrant raspberry jam and finished with a dusting of powdered sugar—perfect for holidays or special occasions.
A festive cookie platter shaped like a wreath, featuring tender butter cookies filled with vibrant raspberry jam and finished with a dusting of powdered sugar—perfect for holidays or special occasions.
Ingredients
- Cookie Dough: 225 g (1 cup) unsalted butter, softened, 150 g (3/4 cup) granulated sugar, 1 large egg, 1 tsp vanilla extract, 1/2 tsp almond extract (optional), 320 g (2 2/3 cups) all purpose flour, 1/2 tsp baking powder, 1/4 tsp salt
- Filling & Decoration: 150 g (1/2 cup) raspberry jam (seedless preferred), 30 g (1/4 cup) powdered sugar, for dusting, 2 tbsp freeze dried raspberries, crushed (optional, for garnish), Fresh mint leaves or edible flowers (optional, for garnish)
Instructions
- Step 1:
- Preheat the oven to 180°C (350°F). Line two large baking sheets with parchment paper.
- Step 2:
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract (if using).
- Step 3:
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
- Step 4:
- Divide the dough in half. Roll each half between two sheets of parchment to about 5 mm (1/4 inch) thickness. Chill for 15 minutes.
- Step 5:
- Using a round or fluted 6&ndash 8 cm (2.5&ndash3 inch) cookie cutter, cut out cookies. Use a smaller cutter (2&ndash3 cm/1 inch) to cut out centers from half of the rounds to create rings.
- Step 6:
- Arrange cookies on prepared baking sheets, keeping rings and solid rounds separate. Bake for 10&ndash12 minutes, or until edges are lightly golden. Cool completely on a wire rack.
- Step 7:
- Spread about 1 tsp raspberry jam on each solid cookie base. Top with a ring shaped cookie. Gently press together.
- Step 8:
- Dust assembled cookies with powdered sugar. Garnish with crushed freeze dried raspberries and decorate the platter with fresh mint leaves or edible flowers to form a wreath shape.
Save Pair with sparkling wine or a fruity tea.
Required Tools
Electric mixer or stand mixer, Mixing bowls, Rolling pin, Parchment paper, Cookie cutters (large and small rounds), Baking sheets, Wire rack
Allergen Information
Contains wheat (gluten), egg, and dairy (butter). Almond extract may trigger nut allergies omit if necessary. Always check jam and other packaged ingredient labels for allergen warnings.
Nutritional Information
Calories: 130, Total Fat: 6 g, Carbohydrates: 18 g, Protein: 1.5 g per cookie approx.
Save The cookies can be made ahead and filled just before serving to keep them crisp.
Kitchen Guide
- → What type of jam works best in these cookies?
Seedless raspberry jam is preferred for its vibrant flavor and smooth texture that complements the buttery cookie base.
- → Can I substitute almond extract in the dough?
Yes, almond extract is optional and can be omitted or replaced with lemon zest for a citrus twist.
- → How should I store the cookies to keep them fresh?
Store assembled cookies in an airtight container at room temperature to maintain crispness. For best texture, fill just before serving.
- → What is the purpose of cutting cookie centers out to create rings?
Cutting centers creates a ring shape that pairs with solid rounds when sandwiched with jam, forming the wreath appearance.
- → Are there suggested garnishes for the cookie platter?
Crushed freeze-dried raspberries, fresh mint leaves, or edible flowers enhance the presentation and festive flair.