Raspberry Almond Turnovers Cookie Recipe
The raspberry almond turnovers cookie recipe is similar to something you might find in a European bakery shop. These delicate creations go great with tea or coffee.
1 cup all-purpose flour
1 stick (1/2 cup) salted butter, softened
4 ounces cream cheese, softened
1/2 teaspoon vanilla extract
1/4 cup raspberry jam
1 egg white, beaten
2 tablespoons sliced almonds
2 teaspoons granulated sugar
2 1/2-inch round cookie cutter
Step 1: In a medium bowl, with an electric mixer set on medium beat flour, butter, cream cheese, and almond extract together until well blended and crumbly.
Step 2: Form dough into ball; flatten slightly, wrap in plastic wrap and refrigerate about 1 hour.
Step 3: Preheat oven to 375 degrees F.
Step 4: On a lightly floured surface roll half out half of dough 1/4-inch thick. Cut into 2 1/2-inch rounds.
Step 5: On ungreased cookie sheet, place rounds 1/2 inch apart.
Step 6: Place 1/4 teaspoon of jam off center on each cookie to within a 1/4 inch of the edge. Fold cookies in half over jam; press edges firmly with tines of fork to seal.
Step 7: Brush each cookie with egg white. Sprinkle with almonds and sugar.
Step 8: Bake 11-15 minutes or until edges are golden brown. Immediately remove from cookie sheet and transfer to cooling surface.
Makes 30 cookies.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
For more cutout and fancy cookie recipes look here.
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