Pin this A festive cookie platter shaped like a wreath featuring tender butter cookies filled with vibrant raspberry jam and finished with a dusting of powdered sugar—perfect for holidays or special occasions.
Ingredients
- Cookie Dough: 225 g (1 cup) unsalted butter softened
- Cookie Dough: 150 g (3/4 cup) granulated sugar
- Cookie Dough: 1 large egg
- Cookie Dough: 1 tsp vanilla extract
- Cookie Dough: 1/2 tsp almond extract (optional)
- Cookie Dough: 320 g (2 2/3 cups) all-purpose flour
- Cookie Dough: 1/2 tsp baking powder
- Cookie Dough: 1/4 tsp salt
- Filling & Decoration: 150 g (1/2 cup) raspberry jam (seedless preferred)
- Filling & Decoration: 30 g (1/4 cup) powdered sugar for dusting
- Filling & Decoration: 2 tbsp freeze-dried raspberries crushed (optional for garnish)
- Filling & Decoration: Fresh mint leaves or edible flowers (optional for garnish)
Instructions
- Step 1:
- Preheat the oven to 180°C (350°F). Line two large baking sheets with parchment paper.
- Step 2:
- In a large bowl cream together the butter and sugar until light and fluffy. Beat in the egg vanilla extract and almond extract (if using).
- Step 3:
- In a separate bowl whisk together the flour baking powder and salt. Gradually add the dry ingredients to the wet mixture mixing until a smooth dough forms.
- Step 4:
- Divide the dough in half. Roll each half between two sheets of parchment to about 5 mm (1/4 inch) thickness. Chill for 15 minutes.
- Step 5:
- Using a round or fluted 6–8 cm (2.5–3 inch) cookie cutter cut out cookies. Use a smaller cutter (2–3 cm/1 inch) to cut out centers from half of the rounds to create rings.
- Step 6:
- Arrange cookies on prepared baking sheets keeping rings and solid rounds separate. Bake for 10–12 minutes or until edges are lightly golden. Cool completely on a wire rack.
- Step 7:
- Spread about 1 tsp raspberry jam on each solid cookie base. Top with a ring-shaped cookie. Gently press together.
- Step 8:
- Dust assembled cookies with powdered sugar. Garnish with crushed freeze-dried raspberries and decorate the platter with fresh mint leaves or edible flowers to form a wreath shape.
Pin this Notes
The cookies can be made ahead and filled just before serving to keep them crisp. Pair with sparkling wine or a fruity tea.
Required Tools
Electric mixer or stand mixer Mixing bowls Rolling pin Parchment paper Cookie cutters (large and small rounds) Baking sheets Wire rack
Allergen Information
Contains wheat (gluten) egg and dairy (butter). Almond extract may trigger nut allergies omit if necessary. Always check jam and other packaged ingredient labels for allergen warnings.
Pin this Recipe FAQs
- → What type of jam works best for the filling?
Seedless raspberry jam is preferred for a smooth texture, but strawberry or apricot jams can be used as delicious alternatives.
- → How can I ensure the cookies stay crisp after assembly?
Assemble the cookies just before serving to keep them crisp and prevent the jam from softening the dough.
- → Can I add flavor variations to the dough?
Yes, adding lemon zest to the dough enhances the flavor with a fresh citrus note.
- → What is the best way to shape the wreath platter?
Arrange cookie sandwiches in a circular wreath shape on a serving platter, garnished with fresh mint or edible flowers for a festive touch.
- → Are there any allergen considerations to keep in mind?
This platter contains wheat, egg, and dairy. Almond extract is optional and should be omitted if nut allergies are a concern.