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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Raspberry Jam Rounds with Lemon Icing Recipe

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This recipe for Raspberry Jam Rounds with Lemon Icing is from The Schoenberg Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. Butter
3/4 c. Sugar
1. tbsp. Vanilla
1/4 tsp. Salt
3 3/4 c. Flour
Raspberry jam
3 1/2 to 4 c. Powdered sugar
4 tbsp. Lemon juice
Directions:
Directions:
Heat oven to 350º
Cream the butter, sugar, salt, and vanilla in a mixer
Slowly add the four and mix well
Roll the dough into small balls and place on a cookie sheet
Press your finger, gently, in the middle of the ball to flatten and leave an indentation in the middle, to be a "pocket" for the jam
Fill each pocket with a dollop of jam
Bake for 15-18 minutes, or until they turn slightly golden. Remove from oven and let cool
While the cookies are cooling, mix powdered sugar and lemon juice to make the icing
Use a pastry bag, or a large plastic bag with the tip cut off, drizzle icing over the tops of the cookies.

 

 

 

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