Cherry Filled Ravioli Cookies

    (39)
    1 hour 40 min

    A buttery cookie dough is shaped like ravioli, by stuffing them with cherry jam. They are then baked until crisp. Try these with any of flavour of jam you prefer. Serve these tasty morsels as is or with a cup of tea or coffee.


    38 people made this

    Ingredients
    Makes: 64 

    • 225g unsalted butter, softened
    • 125g caster sugar
    • 1 egg, beaten
    • 1 1/2 teaspoons vanilla extract
    • 1/4 teaspoon almond extract
    • 1 teaspoon grated lemon zest
    • 315g plain flour
    • 1/4 teaspoon bicarbonate of soda
    • 1/8 teaspoon salt
    • 160g cherry jam
    • 60g icing sugar for dusting

    Method
    Prep:30min  ›  Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr40min 

    1. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest. Combine the flour, bicarbonate of soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out between two sheets of greaseproof paper into a 30cm square. Refrigerate for at least one hour.
    2. Preheat the oven to 180 C / Gas 4. Grease baking trays.
    3. Remove one piece of the dough from the refrigerator, remove the top layer of greaseproof paper and cut into 3.75cm squares. Place about 1/4 teaspoon of the cherry jam into the centre of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator, remove top layer of greaseproof paper and cut into 3.75cm squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the filled squares and gently seal the edges by pressing with the prongs of a fork. Place cookies 5cm apart onto prepared baking trays.
    4. Bake for 9 to 11 minutes in the preheated oven or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking trays before removing to wire racks to cool completely. Dust cookies with icing sugar while they are still warm.

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    Reviews & ratings
    Average global rating:
    (39)

    Reviews in English (33)

    0

    Probably my own fault somehow, but I found them a little stodgy  -  23 Apr 2013

    by
    39

    I made these as circles and they baked up better looking than they were raw. I used Nutella instead of jam. Next time I'll roll the dough thinner as there seemed a lot more cookie than filling and I didn't get that many cookies from 1 batch.  -  29 Apr 2008  (Review from Allrecipes US | Canada)

    by
    39

    Okay. I'm rating this recipe a 5 because anyone who tasted them even without knowing how much work went into them, gave them 5 stars. I made them for an Italian themed espresso and cookie night when some friends from where I lived in Padova, Italy were coming to the states to visit. They definately passed as "Italian" and everyone loved how they tasted. I was frustrated with how long they took to make and the fact that the dough was impossible to work with after being out of the fridge for even 5 minutes. I had to keep popping it in the freezer to make it cold enough to be workable. This added to the time-consuming aspect of the recipe. I am going to try it again for a gallery opening event I'm going to tomorrow night, but this time I'll take the advice of other reviewers and make the cuts after the two sheets are layed on top of one another with the filling already in between. Hopefully this will cut down the time and frustration and not take away from the pleasing taste!  -  17 Apr 2008  (Review from Allrecipes US | Canada)

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