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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Raspberry Criss-Cross Cookies Recipe

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This recipe for Raspberry Criss-Cross Cookies, by , is from The Braunschweig/Kneip Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Doris Woodward


⅔ C butter
⅔ C sugar
2 eggs
Tsp salt
1 Tsp vanilla
2 C flour
1 Tsp baking powder
Raspberry jam

Cream butter, gradually adding sugar.

Beat well.

Add eggs, one at a time, beating well after each.

Add vanilla.

Add flour, baking powder and salt.

Chill dough overnight.

Roll on floured surface until ⅛" thick. Cut with a 2" round cutter.

Place half of the circles on greased cookie sheet.

Put Tsp jam in the center of each. Make a criss-cross cut in center of other circles and place on top of jam circles.

Press edges together gently.

Bake 375 for about 8 minutes.

Number Of Servings:
Number Of Servings:
60 cookies




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