Last year a few bloggers I follow participated in a cookie swap for food bloggers. It seemed like fun (who doesn’t like receiving packages of cookies in the mail?) and a great opportunity to connect with other bloggers. I signed up for the Great Food Blogger Cookie Swap to benefit Cookies for Kids’ Cancer a few months ago. We received an email with the names of three bloggers and a few weeks ago I shipped out three boxes of a dozen cookies each to three food bloggers all around the country. In the following week I received three boxes of cookies from three other food bloggers, all delicious and beautifully presented. I got Peppermint Chocolate Chip Teacakes from Bake N Quilt, Snickers Surprise Cookies from Dining with Alice, and Candied Buddha’s Hand Olive Oil Shortbread from Culinary Adventures with Camilla. My coworkers really appreciated the many cookies I brought to the office (and my waistline appreciated it, too).
It took me a long time to figure out a cookie to share in the cookie swap. I am not a baker but I do enjoy making a nice pie crust. When I was a kid we would occasionally bake pies with my grandmother, and any pie scrapes were sprinkled with sugar and baked alongside the pies as a quick snack to enjoy while the pies cooled. Originally I thought I would make sandwich cookies with two baked rounds of crust held together by jam but I realized that pie dough quickly puffs up when it hits a hot oven. So I assembled them before they went in the oven, pressing the edges together with the end of a spoon handle.
For this recipe I used Smitten Kitchen’s all butter crust for the pie crust and some good quality raspberry jam for the filling. Assemble and brush the crust with egg, sprinkle with sugar and poke holes into it to let the steam vent out of it. Bake until golden brown and let them cool (please be careful, the jam inside gets insanely hot). These cookies are buttery and flaky, and not too sweet- perfect with a cup of coffee or strong tea.
- 1 all butter double pie crust quartered
- flour to roll out the dough
- 1/2 cup of raspberry jam
- 1 egg
- granulated sugar to sprinkle
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Preheat the oven to 375 degrees.
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Roll out a quarter of the pie dough to be about 1/8th of an inch thick. Use a 3 inch pastry round to cut out a dozen circles and place on a cookie sheet lined with parchment paper.
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Repeat with the other three quarters of dough until you have 48 circles cut out and laid on two lined cookie sheets. Put these pans in the freezer to for about ten minutes.
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Take the pans out of the freezer and put a teaspoon of jam in the center of half the rounds and top with another round.
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Use the end of a spoon handle to press the edges together.
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Whisk the egg and brush over the cookies. Sprinkle with sugar.
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Use a fork and poke two sets of holes with the tines into each cookie.
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Put both pans into the oven for about 25 minutes or until they turn golden brown and are puffy.
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Cool for about 20 minutes and serve.
My husband and I are fortunate enough to have Sonja give us a lot of the food she makes for this blog for us to sample. Yesterday before yoga class she gifted me with these cookies. They are absolutely beautiful to look at and even better to eat! The crust is flaky and the filling is a perfect pop of sweet goodness. Thanks Sonja!
You’re welcome! Thanks for being my taste testers, guys!
Just had to stop by and thank you personally, Sonja, for the absolutely delicious, not to mention totally adorable cookies I received from you. They were a HUGE hit both at home and at work and I look forward to making them for myself. And your blog photos are just as fabulous as your cookies! Really beautiful.
Thank you for your sweet words, Robin! It means a lot to me that you enjoyed them and took the time to comment on the post.
This combines two of my favorite things- pie crust and cookies! Such a cute and delicious looking little treat. I made something similar over the summer but inserted a lollipop stick and turned it into a “pie pop”, but yours turned out much better than mine did 🙂 Pinned for later.
It is such a nice combo. That pie pop idea sounds so cute!
These are so adorable! And so versatile…hoping I can try to make a batch during my break 🙂
Thanks, MS! Yes, you can use any flavor of preserves that you want inside. I hope you have a long, restful break!
I’m going to a cookie exchange (with lots of bloggers!) on Sunday so I’m super excited to take home some cookies!
These look so great!!
Thanks, Leigh Ann!