What’s this? An ordinary sugar cookie?
Tasty, but not very exciting.
But wait! It’s ducking into that phone booth over there.
That’s not a regular sugar cookie!
Surprise! There’s delicious raspberry filling hidden inside.
These unassuming little cookies have secret raspberry filling. It’s totally a Clark Kent/Superman situation. Except instead of ripping off a button-up shirt and glasses to reveal the Man of Steel, you get to tear into these plain-looking cookies to reveal Cookies of Steel (or, well, a tangy fruit filling).
The cookie part of the recipe is based on this one, but I didn’t have a jar of raspberry preserves, and the store down the block only had grape and strawberry. Since I’d already made the dough, I decided to do things the hard way (or, as I like to call it, the awesome way) and make my own raspberry filler.
Surprise Raspberry-Filled Cookies, a.k.a. Super Cookies
2 sticks unsalted butter, softened
1 cup sugar
3 cups flour
1/2 tsp salt
1 lb. frozen whole raspberries
3 tsp lime juice
5 tbsp sugar
2 tbsp strawberry jam
Preheat the oven to 350.
Start the filling first – it can hang out on the stove while you make/roll the dough, and consolidate your prep time. Thaw out the raspberries. Mine came in a plastic pouch, which I ran under warm water for a few minutes. Place the berries into a medium-small saucepan, and turn the burner to high. Stir in the sugar and strawberry jam, and bring the mixture to a boil. Turn the heat down to low, add in the lime juice, and let it continue to cook on low heat while you make the dough. Pop over to the stove to stir the filling occasionally.
Soften the butter (I used a hairdryer for this step, and it’s my new favorite way to do this), and cream it together with the sugar and egg. Stir the flour and salt into the mixture, and beat on low speed until blended into a dough. If it’s finicky, you may want to try mashing it together with a wooden spoon until everything is blended together.
Divide the dough into two parts (this makes rolling much easier). Place it between two sheets of plastic wrap or parchment paper, and roll to about 1/8″ thickness. Using a cookie cutter or a round glass, cut out circles of dough, and place on a parchment paper-lined baking sheet.
Give the filling another quick stir, and spoon a dollop into the center of each dough circle. Cut out another set of circles, and carefully cover each raspberry-slathered circle with a plain one. If you’re able to manage this without causing any of the filling to spill out the sides, even better. If it spills over, don’t worry – you can trim the excess off once the cookies are done baking.
Slide the baking sheet into the oven, and set a timer for 10 minutes. Remove the baking sheet once the timer beeps, and let the cookies cool completely. Kryptonite topping is optional.
Speaking of Kryptonite, I think there was some in my bag of semi-sweet dark chocolate chips. These cookies were originally going to be drizzled with dark chocolate, but I couldn’t get it to melt properly at all. Lucky enough, the cookies taste excellent on their own. They would – they’re Super Cookies.