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Raspberry Pop Tart Cookies

These Raspberry Pop Tart Cookies are a deliciously nostalgic treat with flaky pastry filled with sweet raspberry jam and a delightful glaze, perfect for snacking or dessert any day.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups All-purpose flour Use a gluten-free blend if needed.
  • 1/2 cup Unsalted butter Margarine can be used for dairy-free.
  • 1/2 cup Granulated sugar Alternatively, use a sugar substitute.
  • 1 large Egg Substitute with a flax egg for a vegan option.
  • 1/4 teaspoon Salt Enhances flavor.
Filling and Glaze Ingredients
  • 1/2 cup Raspberry jam Feel free to substitute with other jams.
  • 1 cup Powdered sugar For the glaze.
  • 2 tablespoons Milk Non-dairy milk works too.

Method
 

Preparation
  1. In a bowl, mix together flour, butter, sugar, and salt until crumbly.
  2. Add the egg and mix until combined. Knead gently until smooth.
  3. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. On a lightly floured surface, roll out the chilled dough into a rectangle, about 1/8-inch thick.
  3. Cut the dough into squares or rectangles.
  4. Place half of the cut dough on a baking sheet and spoon a small amount of raspberry jam in the center.
  5. Top with remaining dough pieces and gently press the edges to seal.
  6. Bake for 15-18 minutes, or until the edges are lightly golden.
  7. Let them cool on a wire rack.
  8. Mix powdered sugar and milk for the glaze. Drizzle it over the cooled cookies and let it set.

Notes

Chill your dough to maintain shape while baking. Watch the baking time closely. Experiment with different shapes and add sprinkles for festive fun.