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Blog Raspberry Filled Cookies

Blog Raspberry Filled Cookies

"He spoke not a word, but went straight to his work,
And filled all the stockings, then turned with a jerk.
And laying his finger aside of his nose,
And giving a nod, up the chimney he rose!"

–Clement C. Moore, A Visit from Saint Nicholas

In our family, reading Clement Clarke Moore's classic poem about Santa's visit is a beloved holiday tradition. One of the wonderful aspects of reading a story that's almost two centuries old is seeing the ways various illustrators have brought St. Nick and his team of tiny reindeer to life over the years. We have several copies of the book, all different, including a marvelous pop-up version and one with vintage illustrations.

My own interpretation of one of the famous verses involves—of course—cookies. Most any cookie shape works well as a filled cookie, although the smaller shapes are best (since you'll be eating two cookies in one). Stockings just happen to be the perfect size and shape. As for the filling, it can be anything you choose—buttercream, peanut butter icing, or, one of my favorites, a fruit-infused ganache. My super-easy recipe for this rich filling (which is also delicious sandwiched between layers of cake) is below.

To make the filled cookies pictured above, use your favorite rolled sugar cookie recipe. Our Sugar Cookies and Powdered Sugar Cookies are both good choices. While the dough is chilling, make the raspberry ganache filling. Use the stocking cookie cutter, laying half of the dough cutouts upside-down on the cookie sheet before baking, so that you'll have matched sets of stockings. Bake and cool as directed in the recipe, then decorate and fill.

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