Before I officially start writing this post, I need to get something off my chest.
I love visiting my parents. But……I can’t seem to tear myself away from my pet boarder’s web cam. You see, they actually have a camera set up in the “kitty condo” room so you can observe your precious pet at play. However, I’ve been (admittedly) watching said web cam now for days and all I’ve seen so far is a glimpse of Dexter’s bushy black tail. Is it normal to miss you cat so much when you travel? Your cat? Maybe don’t answer that.
Anyway! I hope you’re still baking.
The real name of these soft raspberry jam filled sugar cookies is “daddy’s filled cookies”, “daddy” being my grandpa. You guys should just hear him talk about these cookies! His whole face just lights right up. My grandma made them every single year when my mom was growing up, and every single year my grandpa would find his way to the hidden cookie tin.
After a rather intense conversation with Grandma two weeks ago, I need you to know that these cookies are not, in fact, sandwich cookies. Nor are they thumbprint cookies! Nope—to make these cookies, you actually seal the jam between the cookies so when you take a bite you have a surprisingly delicious burst of raspberry.
You can make these cookies ahead of time, but just be sure to store them between pieces of wax paper in a sealed tupperware container. That way they will stay soft! If you leave them at room temperature, they’ll get a little crunchy around the edges.
Aren’t they just pretty? To me, these epitomize Christmas cookies. Yesterday evening, I talked to Grandma briefly on the phone.
“Grandma? I’m posting those cookies Grandpa loves so much on my cooking website tomorrow morning!” I said as I sipped wine on our porch with my mom.
Grandma laughed her throaty laugh and I could practically hear her smiling two thousand miles away.
“You know, be sure to tell your internet friends that these cookies are best made with raspberry jam without the seeds. And to store them between wax paper. Your mother could never get these right so I’m glad to know there’s a true baker in the family!”
I hung up, told my mom Grandma absolutely loved the Christmas cookies she sent her and continued to sip wine on the porch. It’s the little things, people. The little things.
Soft White Filled Cookies (“Daddy’s Cookies”)
makes about 20 filled cookies
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1 stick butter, softened
1 tsp vanilla
1/2 cup sour cream
raspberry jam for filling cookies
powdered sugar for dusting
Cream together the butter and sugar. Add the egg and vanilla and mix until just combined.
Whisk together the flour, baking powder, baking soda and salt. Add dry ingredients alternately with sour cream. Mix until soft dough forms then wrap dough in plastic wrap and refrigerate for 2-4 hours, or overnight.
Preheat oven to 425.
Roll out dough on a floured surface and cut with circular cookie dough cutters (or just use the top of a glass!). Place a scant teaspoon of jam on one cookie then place another circle of dough over top. Crimp edges tightly to seal.
Place filled cookies on a lined baking sheet and bake for 8 minutes. They’re done when they’re just golden brown around the edges (watch them or else they’ll burn!).
Let cool then dust with powdered sugar.
4 1/2 hours (includes time to chill dough although I just prefer to let them chill overnight and bake the next morning!)