Happy (almost) Valentine’s Day!
Valentine’s Day is like cilantro. You either LOVE it or HATE it. Personally, I have always loved it – both cilantro and V-Day that is. I think it’s so nice that on this one day of the year, we are obligated to think about love. You don’t have to buy fancy gifts or buy an overpriced bouquet of flowers (although I wouldn’t say no to either of those things), but you have an opportunity to do something nice for that special person in your life. That special person could be a spouse, friend, parent or gal-pal. Take some time to say I Love You!
Growing up, my parents would make us cards, surprise us with little treats and make a special breakfast. I remember my Mom making pink, heart shaped pancakes for us. Hmmm…that gives me an idea for next year…!
Today I have a lot of love to celebrate; my husband, and my 2 beautiful boys are my whole world. Wally may not understand the concept of Valentine’s Day yet (although I’m fairly certain he’d appreciate a pink pancake or two) but I want to show my little family how much I love them. My favorite way for me to do that is by baking!
These raspberry filled sugar cookies are my own take on a favorite cookie from a café near one of my old workplaces. My colleague and I would buy these cookies on a regular basis (miss you Nancy!!) and they never failed to make a bad day better. The cookie itself is just what you’d expect from a sugar cookie – soft, buttery and sweet. The raspberry filling inside is a nice surprise and adds the perfect amount of tartness to the sweet cookie. These cookies wouldn’t be the same without the icing on top; it makes it a little more gooey and adds another dimension of flavor and texture.
To make the cookies, you’ll blend butter, sugar and egg together until creamy and smooth, and then add in your dry ingredients to form a soft dough. The dough will need to be chilled for about 30 minutes; I split my dough in two and then wrap each ball in saran wrap to place in the fridge.
Working with the first ball, roll out the dough on a floured surface until it is about 1/4″ thick. Cut out your desired shapes and place onto a cookie sheet lined with parchment paper or a silicone baking pad. I’ve used an extra large heart shaped cookie cutter, as the cookies I remember buying were fairly big. You could make the cookies smaller, but be sure to reduce the amount of jam on the inside or it will spill out the side when you try to sandwich the two layers together.
Add 1 teaspoon of jam to the center of each cookie. Roll out your second ball of dough and carefully place another cookie on top of the first, lining them up as best as possible. I like to use a fork to seal the sides together, as it makes for a pretty edge!
Bake the cookies for around 8 minutes, or until the edges are just slightly browned. Allow the cookies to cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
Prepare the icing for the cookies by melting 1 tbsp of butter in a large mixing bowl, and then combining it with powdered sugar, vanilla, and a couple tablespoons of milk. You want the consistency of the icing to be smooth, but not too runny. It should run slowly off your spoon when you lift it out of the bowl.
Ice the center of each cookie with about a tablespoon of icing. The cookies will stay fresh in an airtight container for about a week.
Raspberry filled sugar cookies are the perfect way to say I love you, whether it is to your partner, children, friends or maybe that special someone who doesn’t know they’re “special” yet.Tweet the love by sharing these sugar cookiesClick To Tweet Print
Soft, buttery sugar cookies filled with raspberry and topped with a creamy vanilla icing
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 3 tbsp whole milk, room temperature
- 1 large egg, room temperature
- 1 tsp vanilla
- 3 cups pastry flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 jar raspberry jam
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tbsp melted butter
- 1 tsp vanilla extract
- In the bowl of a stand mixer or using a hand mixer, combine the softened butter with the sugar until smooth.
- Add the milk, vanilla and egg and mix for another 2 minutes.
- In a separate bowl, combine the flour, baking powder, and salt.
- Slowly add in the flour mixture and mix until just thoroughly combined.
- Shape the dough into 2 equal sized balls, wrap them with saran wrap and place into the fridge to chill for 30 minutes.
- Preheat the oven to 400 F and line two baking sheets with parchment paper or a silicone baking mat.
- Working with the first ball of dough, roll the dough out on a very floured surface until about 1/4″ thick.
- Use a large cookie cutter to cut cookies out of the dough until the dough is all used and place them 2 inches apart on cookie sheets.
- Place a teaspoon of jam in the center of each cookie.
- Roll out the second ball of dough and cut the same amount of cookies as prepared with the first ball.
- Top each cookie on the baking sheet with another cookie, and press the edges to seal. Use a fork to crimp the edges and ensure they’re sealed.
- Prick small holes with the fork into each of the cookies.
- Bake the cookies for about 8 minutes, or until the edges are slightly browned.
- Remove the cookies from the oven and allow to cool on the cookie sheet for a couple of minutes, before transferring the cookies to a wire rack to cool completely.
- Prepare the icing by combining the melted butter, vanilla, milk and powdered sugar until smooth. Add more milk or powdered sugar until you have a smooth consistency.
- Top each cookie with about a tablespoon of icing and allow to set.
Try and tag! If you make these cookies I’d love to see ’em on Instagram. Follow us @loveinovenblog and use hashtag #loveinmyoven