Preheat oven to 375 degrees, rack in normal position.
MAKE THE FROSTING FIRST
Measure 3 cups powdered sugar and put in small mixing bowl.
Whisk heavy cream into the powdered sugar.
Heat the three tablespoons of jam for 20 seconds in a small microwave bowl until it melts.
Mix the jam into the powdered sugar mixture.
If it is too thin, add more sugar. If it is too thick, add more cream.
Cover the bowl with plastic wrap and set aside.
Place granulated sugar in the bowl of your electric mixer.
Place butter, which must be softened to room temperature on top of the sugar.
Turn the mixer to low, and mix for one minute, gradually increasing the speed and pausing to scrape down the sides of the bowl often, beating for one minute at each speed until you reach the highest speed, scrape down the sides again.
Beat at highest speed for at least 2 minutes or until batter is very light and fluffy.
Turn the mixer down to low, add eggs one at a time, mixing well after each addition.
Add salt. Mix well.
Add baking soda.
Mix until both are incorporated.
Measure out a cup and a half of raspberry pie filling. Turn the mixer on low speed and add pie filling to the bowl. Shut off the mixer and scrape down sides of bowl.
Turn mixer back on low and add flour in one cup increments, mixing after each addition.
Shut off mixer again and scrape down sides of the bowl.
Fold the mixture, scraping the sides. The resulting cookie dough should be fluffy but not stiff.
Spray cookie sheets with Pam or Baker's Joy. Line cookie sheets with parchment paper on cookie sheets. Drop rounded teaspoons of cookie dough on to your lined cookie sheet. 12 to a standard size sheet.
Bake at 375 degrees for 12 minutes. Take the cookies out of the oven and slide the cookie filled sheets of parchment paper onto a rack to cool thoroughly.
Frost the bottom of one cookie and place it on the frosted bottom of another.
Optional: Sprinkle with powdered sugar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2858g)|
|Recipe Makes: Servings|
|Calories from Fat: 4183 (45%)|
|Amt Per Serving||% DV|
|Total Fat 464.8g||620 %|
|Saturated Fat 280g||1400 %|
|Monounsaturated Fat 123.8g|
|Polyunsanturated Fat 22.5g|
|Cholesterol 2420.8mg||745 %|
|Sodium 3283.3mg||113 %|
|Potassium 1347.8mg||35 %|
|Total Carbohydrate 1216.7g||358 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 1206.2g|
|Protein 86.2g||123 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 9246
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