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Raspberry Pie Cookies

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Ingredients
  

  • 2 ½ cups all-purpose flour plus more for dusting countertop
  • ¾ tsp salt
  • ⅓ cup sugar
  • 12 Tbsp. cold butter cut into small cubes
  • ¼ cup ice water
  • 1 cup jelly or jam like seedless raspberry
  • 1 egg, lightly beaten with 1 tbsp milk
  • 1 cup confectioner’s sugar
  • 2-3 tbsp milk
  • 1 tsp vanilla

Instructions
 

  • Make the crust: In a food processor combine the flour, salt and sugar and pulse to combine. Add
  • cubed butter and pulse several times. Then mix on low for about 15 seconds. The mixture
  • should be crumbly with no large pieces of butter. With the food processor on low, gradually add
  • the water and mix until a dough JUST comes together. It should not be very sticky or wet, but
  • hold together just enough to form a ball. Wrap tightly in plastic and refrigerate for at least 15
  • Minutes.
  • Lightly flour your countertop and roll out the dough to about an eighth of an inch thick.  Dust with flour anytime it gets too sticky.  With a scalloped square cutter (or any 2-3” cutter you like) cut out as many “cookies” as you can, re-rolling out the scraps each time.  Arrange on a parchment-lined baking sheet.
  • Spoon a small amount of jam or jelly onto the middle of each cutout.  Dab a very small amount of water onto the corner of each square, fold over the other corner and gently press to seal making a little open-ended pocket. Lightly brush the top of each cookie with the egg/milk mixture.
  • Bake at 400 degrees for about 15 minutes or until they become slightly golden brown.  Cool for at least 10 minutes.
  • In a small bowl or measuring cup mix the confectioner’s sugar, milk, and vanilla until you get a smooth glaze.  Drizzle over the cookies and allow to set.
  • Feel free to share with friends and ENJOY!