Type what you have

Ingredients

• ✓ raspberry jam
• cooking spray
• all-purpose flour
• sugar
• butter
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square cake pan with cooking spray.
2. 2 Beat flour, sugar, butter, and egg in a large bowl with an electric mixer until mixture resembles coarse crumbs. Set aside 2 cups crumb mixture; firmly press remaining mixture into bottom of the prepared pan.
3. 3 Spread jam over crumb mixture to within ½-inch from edges; sprinkle reserved 2 cups crumb mixture over top.
4. 4 Bake in the preheated oven until light golden brown, 40 to 50 minutes. Cool completely before cutting into 25 squares.

By danseurchef

Ingredients

• ✓ raspberry jam
• butter
• white sugar
• almond extract
• all-purpose flour
• confectioners sugar
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.
4. 4 Form dough into 1 ½-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.
5. 5 Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.
6. 6 Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.
7. 7 Enjoy!

By Dee

Ingredients

• ✓ raspberry jam
• butter
• white sugar
• egg yolk
• lemon juice
• all-purpose flour
• egg white
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream butter and sugar; add yolk and lemon juice and beat well. Stir in flour until well blended.
3. 3 Form into 1-inch balls, dip into beaten egg white then into chopped nuts. Place on a greased cookie sheet, make a deep indentation in the center of each cookie.
4. 4 Bake for 5 minutes, then quickly indent centers again, continue baking for 10 minutes.
5. 5 Fill center of each hot cookie with raspberry jam.

By Carol

Ingredients

• ✓ raspberry jam
• butter
• white sugar
• vanilla extract
• all-purpose flour
• baking powder
• walnut
• white chocolate
• vegetable shortening

Instructions

1. 1 Beat butter, sugar, and vanilla extract together in a bowl until smooth and creamy. Combine flour and baking powder in a separate bowl; gradually beat into butter mixture until dough is smooth. Fold in walnuts. Refrigerate dough for 1 hour.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Roll dough into 72 small balls and place 2 inches apart onto baking sheets. Press centers of balls using your thumb to form small wells; fill wells with jam.
4. 4 Bake in the preheated oven until cookies are light golden brown, about 18 minutes.
5. 5 Cool cookies on baking sheets for 5 minutes; transfer to wire racks to cool completely.
6. 6 Meanwhile, place white chocolate and shortening in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted; drizzle over cookies.

By Sharon

Ingredients

• ✓ raspberry jam
• butter
• white sugar
• brown sugar
• all-purpose flour
• baking powder
• salt
• rolled oat
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
3. 3 Spread jam over mixture.
4. 4 Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
5. 5 Bake in preheated oven for 30 minutes.

By Stacey Biller

Ingredients

• ✓ raspberry jam
• butter
• vegetable shortening
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• pecan

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat butter, shortening, and brown sugar in a large bowl with an electric mixer until smooth and creamy. Beat in egg yolks and vanilla until incorporated. Add flour 1 cup at a time, mixing briefly after each addition. Mix in salt.
3. 3 Beat egg whites lightly in a small bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls. Dip each dough ball in egg white, then roll in pecans to coat. Place cookies on an ungreased baking sheet. Use your thumb to form an indention on the top of each cookie and spoon a small amount of raspberry jam into the hollow.
4. 4 Bake in the preheated oven until very lightly browned, 10 to 12 minutes.

By Becca Crumrine

Ingredients

• ✓ raspberry jam
• all-purpose flour
• baking soda
• salt
• butter
• peanut butter
• white sugar
• brown sugar
• vanilla extract
• egg

Instructions

1. 1 Sift flour, baking soda, and salt together in a bowl.
2. 2 Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of the bowl with a rubber spatula. Add egg to peanut butter mixture and beat on medium speed until blended. Scrape side of the bowl down again.
3. 3 Beat flour mixture into peanut butter mixture on low speed until just blended. Scrape the bowl and mix a few more seconds.
4. 4 Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls on the paper.
6. 6 Bake cookies in the preheated oven until partially cooked, about 11 minutes.
7. 7 Place raspberry jam in a bowl and stir until syrupy.
8. 8 Make an indentation with a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack. Fill each indentation with about 1 teaspoon jam.
9. 9 Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.

By Grace Gutberlet

Ingredients

• ✓ raspberry jam
• all-purpose flour
• confectioners' sugar
• butter
• white sugar
• butter
• egg
• rice flour
• red food coloring
• confectioners' sugar
• butter
• milk
• maple extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line bottom and sides of an 8-inch square baking pan with parchment paper; crease corners well.
2. 2 Whisk all-purpose flour and 2 tablespoons confectioners' sugar together in a bowl; cut in ½ cup butter using 2 knives or pastry blender until mixture resembles fine crumbs. Evenly pat base mixture into the prepared pan.
3. 3 Bake in the preheated oven for 20 minutes. Cool on a wire rack, about 15 minutes. Evenly top base with raspberry jam.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Beat white sugar and ½ cup butter together until fluffy; beat in eggs until fluffy and pale yellow. Beat in rice flour until well combined; stir in food coloring until filling batter reaches desired shade of red. Evenly spread filling over jam layer.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan; about 20 minutes.
7. 7 Beat 2 cups confectioners' sugar and ⅓ cup butter together in a bowl with an electric mixer until smooth; stir in milk and maple extract. Evenly spread icing over cooled bars.
8. 8 Lift squares out of pan by holding edges of parchment paper; transfer to a cutting board. Slice into 1-inch squares with a very sharp knife.

By RedApple

Ingredients

• ✓ raspberry jam
• all-purpose flour
• salt
• shortening
• egg
• water
• lemon juice
• semisweet chocolate
• butter
• sugar
• vanilla extract
• egg
• raspberry
• mint
• whipped topping

Instructions

1. 1 To make the crust, combine the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Combine the egg, water, and lemon juice. Sprinkle wet ingredients over the flour mixture and toss lightly with a fork until the flour mixture is moistened. Wrap the dough in plastic and refrigerate for at least 1 hour or up to three days.
2. 2 Roll the dough out to fit a 9 inch pie plate. Place the dough in the pie plate, trimming the edge to form a 1 inch overhang. Fold the extra dough under itself and decoratively crimp the edge of the crust. Chill the pastry-filled pie pan at least 20 minutes before baking to prevent shrinkage.
3. 3 Preheat oven to 400 degrees F (205 degrees C). Line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights and bake until the crust has set, about 5 minutes more. Cool completely before adding filling.
4. 4 To make the filling, melt the chocolate in a double boiler. Let it cool until room temperature but still fluid. Meanwhile, beat the butter with an electric mixer until smooth. Gradually add the sugar, beating until the mixture is light and fluffy. It should be noticeably lighter in color. Blend in the cooled melted chocolate and the vanilla extract. Add the eggs one at a time, beating at high speed for 2 minutes and scraping down the sides of the bowl well after each addition.
5. 5 Spread a thin layer (about 1/4 inch) of raspberry jam on the bottom of the cooled pie crust. Spoon the chocolate filling on top of the jam and smooth the surface. Refrigerate overnight.
6. 6 Before serving, garnish each slice with a dollop of whipped topping, 3 fresh raspberries, and a mint leaf.

By SillyBarista

Ingredients

• ✓ raspberry jam
• butter
• white sugar
• egg yolk
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. 2 In a medium bowl, cream together the butter and sugar until light and fluffy. Blend in the egg yolks. Gradually mix in the flour to form a dough. With lightly floured hands, press half of the dough into the bottom of the prepared pan. Spread evenly with raspberry jam. Flatten pieces of the remaining dough and place them over the raspberry layer to cover the top.
3. 3 Bake for 30 minutes in the preheated oven, until lightly golden. Cool slightly before cutting into bars.

By Debbie

Ingredients

• ✓ raspberry jam
• yellow cake mix
• oat
• margarine
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
2. 2 In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. Press 1/2 of oats mixture evenly into the bottom of the prepared pan. In a separate bowl, mix jam with water, and spread over oat mixture in the pan. Sprinkle remaining oat mixture evenly over top.
3. 3 Bake in the preheated oven for 18 to 23 minutes, or until top is lightly browned. Cool before cutting into bars.

By Megan

Ingredients

• ✓ raspberry jam
• coconut
• walnut
• sugar cookie dough
• confectioners' sugar
• water
• almond extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread coconut and walnuts onto a baking sheet.
2. 2 Bake in the preheated oven until coconut and walnuts are toasted, 5 to 7 minutes. Remove from oven and finely chop walnuts.
3. 3 Combine raspberry jam, coconut, and walnuts together in a bowl.
4. 4 Divide cookie dough in half. Roll 1/2 the dough into a 12x7-inch rectangle on a lightly floured surface. Spread half the jam mixture over rolled dough to within 1/2 inch of the edges. Carefully roll dough, jelly roll-style, around filling; pinch side seam to seal roll, keeping ends open. Repeat with remaining dough and jam mixture. Wrap each dough roll in plastic wrap and refrigerate until firm, about 1 hour.
5. 5 Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
6. 6 Cut dough into 1/4-inch thick slices and arrange on a baking sheet.
7. 7 Bake in the preheated oven until edges just begin to brown, 7 to 9 minutes. Cool cookies for 1 minute on the baking sheet and transfer to wire racks.
8. 8 Whisk confectioners' sugar, water, and almond extract together in a bowl until smooth; drizzle over warm cookies.

By IIJUAN12

Ingredients

• ✓ raspberry jam
• cream cheese
• white sugar
• egg
• vanilla extract
• whipped topping
• graham cracker crust

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a large bowl combine cream cheese, sugar, eggs, and vanilla. Beat until light and fluffy.
3. 3 Pour batter into graham cracker pie crust. Bake in the preheated oven for 25 minutes. Allow to cool completely.
4. 4 For the topping: In a medium bowl, fold the raspberry jam into the whipped topping. Spread over top of cooled cheesecake and refrigerate for approximately 2 hours.

By Dean Lawson

Ingredients

• ✓ raspberry jam
• butter
• brown sugar
• egg yolk
• all-purpose flour
• egg white
• walnut

Instructions

1. 1 In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the egg yolks one at a time. gradually mix in the flour. Cover dough and chill until firm, about 2 hours.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or aluminum foil. Roll dough into balls a little smaller than walnuts. Dip the balls in egg white, then roll them in the chopped walnuts. Place cookies 1 inch apart onto the prepared cookie sheets. Press thumb into middle of each ball to create a divot.
3. 3 Bake for 12 to 15 minutes in the preheated oven, or until edges are golden. Remove from oven and repress divots, fill the divots with 1/2 teaspoon of raspberry jam. Remove cookies to cool on wire racks.

By GR8PINKLADY

Ingredients

• ✓ raspberry jam
• pastry
• butter
• white sugar
• egg
• all-purpose flour
• baking powder
• almond extract
• confectioners' sugar

Instructions

1. 1 Move oven rack to bottom position and preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 2-inch tart tins.
2. 2 Roll out pastry and cut 12 3-inch circles. Fit one pastry circle into each tart tin. Spread one teaspoon of raspberry jam into the bottom of each tart shell.
3. 3 In a medium mixing bowl, cream together softened butter or margarine and white sugar until light and fluffy. Mix in egg. Add flour, baking powder, and almond extract and mix until all ingredients are thoroughly combined. Pour 1 tablespoon of batter into each tart shell.
4. 4 Bake in preheated oven for 20 minutes, until risen and firm. Dust tarts with confectioners' sugar.

By Karen

Ingredients

• ✓ raspberry jam
• butter
• brown sugar
• egg
• vanilla extract
• salt
• all-purpose flour
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat butter and sugar in large bowl at low speed until mixture becomes fluffy. Separate the eggs and beat in egg yolks, vanilla and salt until blended. Add flour all at once. Beat at low speed, scraping side of bowl often, 2 minutes or until well mixed.
3. 3 Beat egg whites, slightly.
4. 4 Roll dough into 1 inch balls and dip each ball into egg whites. Roll in nuts. Place about 1 inch apart on greased sheets. Make a depression in center of each cookie with thumb.
5. 5 Bake for about 10 minutes or until light brown. Cool on wire rack. Fill with jam. To Make Ahead: Cookies can be frozen after baking if you do not put jam in them. The cookies can also be dusted with confectioners' sugar.

By Mona

Ingredients

• ✓ raspberry jam
• white chocolate
• butter
• all-purpose flour
• sugar
• egg
• vanilla extract
• salt
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Combine chocolate and butter in a large microwave-safe bowl. Heat in a microwave oven on high power in 30-second increments, stirring between each, until chocolate is completely melted and blended with butter, 2 to 3 minutes.
3. 3 Add flour, sugar, eggs, vanilla extract, and salt to the bowl with the chocolate and whisk until smooth. Pour into the prepared pan.
4. 4 Drop dollops of raspberry jam on top and use a knife to swirl into batter. Sprinkle sliced almonds on top.
5. 5 Bake in the preheated oven until a knife inserted in the center comes out clean, about 25 minutes. Cool completely before slicing, about 30 minutes more.

By McLaughA

Ingredients

• ✓ raspberry jam
• egg
• butter
• white sugar
• vanilla extract
• dark rum
• all-purpose flour
• baking powder
• walnut
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
2. 2 Separate the eggs. In a bowl, beat the egg whites until stiff. Set aside.
3. 3 In a large bowl, beat the butter with the sugar until thoroughly creamed. Beat in the egg yolks, then the jam, vanilla extract, and dark rum.
4. 4 In a small bowl, stir together the flour and baking powder. Beat the flour mixture into the creamed mixture, then stir in the nuts. Stir about 1/3 of the beaten egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Pour the batter into the prepared pan.
5. 5 Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Transfer to a rack to cool. Makes about 12 servings.

By Carol

Ingredients

• ✓ raspberry jam
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• egg
• milk
• vanilla extract
• semisweet chocolate chip
• butter

Instructions

1. 1 Sift the flour, baking powder, and salt together in a bowl; set aside.
2. 2 Beat the 1 cup butter with the sugar, egg, milk, and vanilla extract in another bowl until well mixed.
3. 3 Gradually mix the flour mixture into the butter mixture.
4. 4 Shape the dough into a disk; wrap with plastic wrap and refrigerate for at least 2 hours.
5. 5 Working with half the dough at a time, roll out dough to about 1/8-inch thick.
6. 6 Cut into cookies with a large heart shaped cookie cutter. Repeat with the remaining half of the dough.
7. 7 Cut the center of half of the cookies with a smaller heart shaped cookie cutter.
8. 8 Place an open centered cookie on top of a whole cookie to form a sandwich. Arrange cookies on an ungreased baking sheet; set aside.
9. 9 Preheat an oven to 400 degrees F (200 degrees C).
10. 10 Place the raspberry jam in a microwave save bowl and heat on high until jam is runny, about 35 seconds.
11. 11 Fill the center of the cookies with the jam. Refrigerate cookies for 10 minutes.
12. 12 Bake in the preheated oven until the cookies are firm to the touch, 5 to 8 minutes. Cookies will be pale in color.
13. 13 Transfer cookies to a wire rack to cool completely.
14. 14 Melt the chocolate and 2 tablespoons butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting until smooth, for 1 to 3 minutes, depending on your microwave.
15. 15 Spoon chocolate decoratively over half of each cookie.
16. 16 Place cookie on a waxed paper lined baking sheet and refrigerate until the chocolate has set, about 15 minutes.

By LoriLouise

Ingredients

• ✓ raspberry jam
• palm shortening
• coconut sugar
• egg
• vanilla extract
• coconut flour
• cacao powder
• salt
• baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Cream shortening and sugar together in a bowl. Add eggs, one at a time, scraping down the sides after each addition. Mix in vanilla.
3. 3 Sift coconut flour, cacao powder, salt, and baking powder together in a bowl. Gradually add to the wet ingredients on low speed. Once incorporated, turn mixer to medium-high and beat until airy, about 1 minute.
4. 4 Use an ice cream scoop to fill the prepared muffin cups 3/4 full with batter.
5. 5 Bake in the preheated oven for 10 minutes. Rotate the pan, and cook until a toothpick inserted into the center comes out clean, 8 to 10 minutes more.
6. 6 Cool on a wire rack for 5 minutes. Remove from the pan and let cool completely, about 25 minutes.
7. 7 Meanwhile, whip jam in a small bowl until smooth and transfer to a piping bag. Insert the nozzle into the top of a cupcake and gently squeeze to fill with jam. Repeat with all cupcakes.

By Ange's Table

Ingredients

• ✓ raspberry jam
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• confectioners' sugar
• almond extract
• water
• candied cherry

Instructions

1. 1 Cream butter. Add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture.
2. 2 On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on ungreased baking sheets.
3. 3 Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly.
4. 4 Spread half of the cookies with jam, and top with remaining cookies.
5. 5 Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing. Frost tops of cookies. Top each with a small piece of candied cherry.

By Marguerite

Ingredients

• ✓ raspberry jam
• confectioners' sugar
• evaporated milk
• vanilla extract
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. 2 Combine confectioner's sugar, evaporated milk, and 1/2 teaspoon vanilla extract in a small bowl.
3. 3 Beat butter and white sugar with an electric mixer in a large bowl until smooth. Mix in egg and 1 teaspoon vanilla extract. Combine flour, baking powder, and salt in a small bowl. Gradually add flour mixture to creamed mixture, mixing well. Roll dough into 1-inch balls and place on prepared baking sheet; make an indentation with finger in center of each cookie.
4. 4 Bake in preheated oven for 10 minutes. Fill depressions with jam and continue to bake until lightly browned, 10 to 15 minutes longer. Cool for 2 minutes, then remove to wire racks. Drizzle confectioner's sugar glaze mixture over warm cookies; cool completely.

By mmpbb

Ingredients

• ✓ raspberry jam
• egg white
• confectioners sugar
• almond flour
• salt
• sugar

Instructions

1. 1 Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
2. 2 Preheat the oven to 280 degrees F (138 degrees C). Line two baking sheets with parchment paper.
3. 3 Whisk confectioners' sugar and almond flour together in a bowl.
4. 4 Beat egg whites with salt in a metal bowl with an electric mixer on medium speed until foamy, about 1 minute. Increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
5. 5 Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between macarons. The batter will spread.
6. 6 Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the macarons; let stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 25 to 30 minutes.
7. 7 Place the baking sheets in the preheated oven and bake until macarons surfaces are completely dry, about 19 to 20 minutes. Let macarons cool completely on the baking sheets before peeling parchment paper off.
8. 8 Spread half of the macaron cookies with desired filling; top with remaining macarons to make sandwich cookies, and refrigerate at least 2 hours to overnight to let them soften.

By Deegan

Ingredients

• ✓ raspberry jam
• all-purpose flour
• baking soda
• salt
• baking powder
• coconut
• margarine
• brown sugar
• sugar
• egg
• vanilla extract
• water

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Mix flour, baking soda, salt, baking powder, and coconut together in a bowl. Set aside. Beat the margarine, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Beat in the vanilla extract and water with the last egg. Mix in the flour mixture until just incorporated. Add more flour if the dough becomes too sticky.
3. 3 Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Make an indentation in each cookie using a 1/2 teaspoon size measuring spoon. Fill each cookie with the raspberry jam.
4. 4 Bake in the preheated oven until slightly golden, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Martha Driedger

Ingredients

• ✓ raspberry jam
• butter
• white sugar
• all-purpose flour
• baking powder
• vanilla sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 16-cup muffin tin with muffin liners.
2. 2 Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add flour, vanilla sugar, and baking powder; beat to combine.
3. 3 Divide dough in half and divide each half into 8 equal pieces. Roll each piece into a ball. Place a ball of dough into each prepared muffin cup; make a small indentation in the center of each dough ball with a flour-coated thumb. Fill each indentation with a teaspoon of raspberry jam.
4. 4 Bake in the preheated oven until lightly golden brown, about 20 minutes.

By RoRo

Ingredients

• ✓ raspberry jam
• all-purpose flour
• white sugar
• brown sugar
• cocoa powder
• baking powder
• salt
• butter
• all-purpose flour
• white sugar
• butter
• semisweet chocolate chip
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine flour, sugar, brown sugar, cocoa powder, baking soda, and salt for crust in a bowl. Add butter and cut in with a fork until crumbly. Press mixture into the prepared pan, pushing up the sides to form the crust. Spread raspberry jam evenly over the crust.
3. 3 Combine flour and sugar for crumble topping in a bowl. Add butter and cut in with a fork until crumbly; sprinkle on top of jam.
4. 4 Bake in the preheated oven until topping is golden, about 30 minutes. Remove from the oven and set aside to cool.
5. 5 Meanwhile, combine chocolate chips and milk in a small saucepan over low heat. Cook and stir until melted and smooth, 2 to 3 minutes. Drizzle melted chocolate over cooled bars.

By Kris Young

Ingredients

• ✓ raspberry jam
• angel food cake mix
• cream sherry
• white sugar
• all-purpose flour
• salt
• milk
• egg yolk
• butter
• vanilla extract
• heavy cream
• almond
• maraschino cherry

Instructions

1. 1 The night before, slice the cake into 1/2 inch slices and sprinkle with sherry. Cover lightly so it won't get stale. Let sit overnight to allow alcohol to evaporate.
2. 2 To make the pastry cream: Mix sugar, flour and salt together in the top of double boiler. Slowly add milk to form a smooth mixture. Cook over low-medium heat stirring constantly until the mixture begins to thicken. Slowly pour 1/2 the hot milk mixture into a bowl of the beaten egg yolks, stirring constantly. Then pour all the mixture back into the double boiler and sir until thick. Add butter and vanilla. Chill.
3. 3 The next day, spread raspberry jam on top of sherried cake layers (or ladyfingers). Layer the bottom of a bowl with 1/3 the cake and pour 1/3 of the pastry cream over the top. Sprinkle with nuts. Layer cake, cream and nuts until all of the ingredients have been used. Top the uppermost layer with whipped cream and garnish with maraschino cherries and slivered almonds. Refrigerate 1 to 2 hours before serving.

By Marc

Ingredients

• ✓ raspberry jam
• shortening
• brown sugar
• molasses
• egg
• all-purpose flour
• baking soda
• cinnamon
• ginger
• clove
• salt
• white sugar

Instructions

1. 1 Mix the butter-flavored shortening and brown sugar with an electric mixer in a large bowl until smooth, and add the molasses and egg. Beat until fluffy, 2 to 3 minutes, and stir in the flour, baking soda, cinnamon, ginger, cloves and salt. Form the dough into a ball, cover, and refrigerate at least 2 hours.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper and set aside. Place the sugar in a shallow bowl.
3. 3 Cut the dough into 4 pieces, and cut each quarter into 12 small pieces. Roll each piece into a 1 1/4 inch ball, and dip the balls into the sugar. Place the cookies, sugar side up, onto the prepared baking sheets.
4. 4 Using your thumb or the end of a wooden spoon, make an indentation in each cookie ball about 1/2 inch deep. Spoon 1/2 teaspoon of raspberry jam into each thumbprint.
5. 5 Bake in the preheated oven for 10 minutes, until the cookies are just set but not hard. Let cool for 1 minute before transferring the cookies to a wire rack to finish cooling.

By Heather Lapp Cresmen

Ingredients

• ✓ raspberry jam
• butter
• white sugar
• milk
• egg yolk
• all-purpose flour
• baking powder
• salt
• egg
• all-purpose flour
• sugar
• butter
• vanilla extract
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Cream butter and sugar together in a bowl using an electric mixer. Add milk and egg yolks; mix dough to combine. Combine 2 1/2 cups flour, baking powder, and salt in a small bowl; add to dough and mix to combine. Press cookie layer into the prepared baking pan.
3. 3 Spread raspberry jam over the base layer in the baking pan.
4. 4 Beat eggs in a bowl until foamy. Add flour and keep beating until bright yellow. Mix in sugar and softened butter; beat until well combined. Stir in coconut. Spoon topping evenly over jam.
5. 5 Bake in the preheated oven for 20 minutes. Turn the pan so bars bake evenly. Continue baking until topping is set, 15 to 20 minute more. Remove from oven and cool on a wire rack. Cut into bars.

By Steve Kochin

Ingredients

• ✓ raspberry jam
• sponge cake
• raspberry
• heavy cream
• egg yolk
• sugar
• heavy cream
• almond

Instructions

1. 1 Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
2. 2 Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
3. 3 While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
4. 4 Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

By Polly Welby