Ingredients

The following ingredients have 18 Servings
  • 20 tablespoons butter ((about 2 ½ sticks), softened)
  • 1/3 cup raw sugar (, plus more for rolling)
  • 2 ½ cups all-purpose flour
  • raspberry and orange jelly

Instruction

  • Combine butter and sugar in your mixer's bowl.
  • With the paddle attachment on, beat the mixture until creamy; about 10 to 15 seconds.
  • Gradually add the flour and mix until well combined.
  • Wrap dough in plastic wrap or place it in a ziploc bag and refrigerate until firm. You can also put it in the freezer for 20 minutes.
  • Preheat oven to 275.
  • Remove dough from fridge.
  • Pinch off dough and roll into 1-inch balls. I use a kitchen scale and pinch off 1/2-ounce for each cookie.
  • Roll each ball in raw sugar.
  • Place cookies on an ungreased baking sheet, 2-inches apart.
  • Using a drinking glass, slightly flatten each cookie-ball.
  • With your thumb, make an indentation in the center of the cookies.
  • Bake for 42 to 45 minutes, or until golden in color.
  • Remove from oven and let stand 1 minute.
  • Transfer to cooling racks; let cool.
  • Drop 1/4 teaspoon of jam into each indentation.
  • Serve.