mrs. looram’s raspberry cookies

It’s at this time of the year -- when I pull out the Mix Master and the raspberry jelly is lined up on the counter -- that I miss the fun my sisters and I had making these together when we all lived back East …

… and even more so, I miss my older sister who lost her very long battle with breast cancer in August of 2006 (and I can’t even write that without tearing up) …



We would gather at her impeccably Laura Ashley-esque designed home with bottles of wine in hand and mix up a dozen or so batches.  We burned through (literally) quite a few hand mixers.  Which is why I will only make these with my trusty Mix Master …


The recipe originated with my sister’s mother-in-law who would not only make these cookies, but a dozen different varieties of cookies as well.  A smorgasbord of cookies, if you will.

While the butter softens up a bit, I mixed the flour, baking powder, and salt together …

Then I creamed the butter in the mixer …

… added in the sugar and almond extract …

… and eggs one at a time.

The dry ingredients were slowly added …

Now it’s time to roll up your sleeves and get in there with your hands. Form into two balls and refrigerate for about 15 minutes …

… during which I cleaned up my mess, got the counter ready for rolling, and set up the cooling racks …

I rolled out the dough …

… cut out shapes …

… oh, and make sure you have an equal number of tops and bottoms …

… and baked for 5-7 minutes at 325.

Then cool …

Once cool, spread about a teaspoon of jam on the bottoms …

Add the tops and dust with confectioner’s sugar …

… all that’s left to do is pack them into tins and share with family and friends …

Oh, and when your husband sneaks into the kitchen and decides to munch on a ‘top,’ remind him to eat the corresponding ‘bottom’ as well …

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