Raspberry Filled Cookies
Sweet raspberry-filled cookies with oats and a buttery flavor, perfect for a delightful treat or dessert that appeals to cookie lovers and those craving fruity bites.
Ingredients
Instructions
- Cream shortening and sugars until fluffy.
- Add egg, milk, and vanilla. Beat well.
- Mix dry ingredients together, except oats.
- Add dry ingredients with oats to creamed mixture.
- Mix well and chill for 1 hour.
- Preheat oven and scoop dough onto baking sheets.
- Place a spoonful of raspberry preserves in the center of each cookie.
- Bake until golden and set.
Tips & Substitutions
For a healthier twist, consider substituting half of the shortening with applesauce to reduce fat while maintaining moisture. If you don't have raspberry preserves, any fruit jam like strawberry or blueberry can be a delightful alternative. Ensure to chill the dough thoroughly; this will help the cookies maintain their shape during baking.
Serving Suggestions
Serve these raspberry filled cookies with a cup of tea or coffee for a delightful snack. They also pair beautifully with Topping For Angel Food Cake Slices, adding a refreshing contrast. For an indulgent dessert, serve them alongside a scoop of vanilla ice cream.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, consider freezing them. To reheat, place the cookies in a preheated oven at 350°F for about 5-7 minutes, ensuring they remain soft and chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Filled Cookies contains roughly 613 calories, with 9g protein, 89g carbohydrates, and 18g fat. It is a good source of protein (19% of the Daily Value), iron (17% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1893mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh raspberries instead of preserves?
While fresh raspberries can be used, they won't provide the same sweetness and gooey texture as preserves. If you prefer using fresh fruit, consider mashing them with a bit of sugar to create a simple filling that mimics the preserves' consistency.
What can I do if my dough is too sticky?
If your dough is too sticky, try adding a little more flour, a tablespoon at a time, until it reaches a manageable consistency. Chilling the dough for a longer period can also help firm it up, making it easier to scoop and shape.
Can these cookies be made gluten-free?
Yes, you can make these cookies gluten-free by substituting all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add it separately to help bind the ingredients together.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).