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Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Thursday, November 14, 2013

Raspberry Filled Sugar Cookies

I love sugar cookies so I figured sandwiching a couple of cookies around some kind of filling would be good, too! Aaaaannnd...I was right! I used raspberry jam but you could use any kind you like. I didn't have any seedless jam so all I did was heat up enough jam in the microwave so when it was strained it would equal about 1/2 cup. This cookie recipe is so simple. No rolling, no chilling the dough. Just mix and bake! These would be so fun at a shower or a tea. Really good and easy, too! You should have seen IT Guy's smile when he tasted these! He was pretty happy!

Raspberry Filled Sugar Cookies



1/2 cup sugar
1/2 cup powdered sugar
1/2 cup butter
1/2 cup shortening
1 egg
2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tarter
1 teaspoon vanilla


Preheat oven to 350 degrees. Place parchment paper on two cookie pans.

Cream sugars with butter and shortening.

Add egg and vanilla and mix well.

Add dry ingredients and mix well.

Scoop into 1 inch balls and place on prepared pans.

Flatten dough balls with the bottom of a glass or the palm of your hand.

Bake for about 10 minutes.

Allow to cool. Fill with raspberry filling. (recipe follows)


Raspberry Filling

1/2 cup seedless raspberry jam
1 package white chocolate chips
1/3 cup heavy cream

In a small microwave safe bowl, heat heavy cream until very hot but not boiling.

Stir in chocolate chips and allow to sit until chocolate is melted.

Stir in raspberry jam and set aside until cooled and thick.

Spread mixture onto the bottom of half of the cookies and top with remaining cookies.

Makes about 1 1/2 dozen sandwich cookies.


The line up.
The line up.


I strained some raspberry jam of all the seeds but you can find seedless jam if you don't want to go to the trouble of straining it yourself.
I strained some raspberry jam of 
all the seeds but you can find seedless 
jam if you don't want to go to the 
trouble of straining it yourself.


Heat the cream then add the white chocolate chips. Stir to melt.
Heat the cream then add the white 
chocolate chips. Stir to melt.


Add the jam.
Add the jam.


Stir to combine and set aside while baking the cookies.
Stir to combine and set aside 
while baking the cookies.


Combine the butter and the shortening.
Combine the butter and the shortening.


Then add the sugars.
Then add the sugars.


Then the egg and vanilla.
Then the egg and vanilla.


Finally the flour, cream of tartar and the baking soda.
Finally the flour, cream of tartar 
and the baking soda.


I used my 1" cookie scoop.
I used my 1" cookie scoop.


Then flattened with my hand just a little bit.
Then flattened with my 
hand just a little bit.


Bake....
Bake....


...then fill.
...then fill.


See?
See?


So good!
So good!