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Afternoon at Grandma’s Raspberry Sandwich Cookies

Makes 3-4 dozen, depending on size (but remember: big or small – not in-between)


Cookie Dough
1/2 cup unsalted butter, slightly softened
1/2 cup cream cheese
1/2 cup sugar
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup raspberry jam
4 cups confectioners’ sugar
Milk, as required
24 maraschino cherry halves, patted dry


In a food processor or mixer, cream the butter, cream cheese, and sugar very well. Add in vanilla. Fold in the flour and salt and blend well. Pat into a dough on a floured board, wrap and refrigerate 20 minutes. Keep raspberry jam at the ready.

For the glaze, mix confectioners’ sugar and milk together to make a soft glaze.

Line doubled up baking sheets with parchment paper.

Preheat oven to 350 F. On a lightly floured work surface, roll out cookies to thickness just over 1/4 inch. Cut into circles and have equal amounts of ones with holes cut out of the center and the rest whole.

Bake cookies 12-16 minutes until lightly browned. Cool well.

Smear on some jam on whole cookies and top with the ones that have the cutouts. Glaze with the fondant and then plant a cherry half in the hole. Let cookies set a bit more.

These can be frozen or stored, each wrapped in wax paper and in a tin or pastry box.


Remember the days when a grandma made fancy sandwich cookies? These are that type of homey but pretty cookies. Cream cheese makes the dough tender.

Submitted By:

Marcy Goldman