We kicked around names for these cookies for a while. Jam Pockets was a top contender. Raspberry Ravioli, or Raspioli were other choices. I went with Raspberry Jammies when my brother-in-law said, “they ARE pretty comforting”. The best thing about these is they are so quick and easy. Great for a tea party, or any festive occasion.
Makes 30 cookies
- 2 circles of refrigerated pie crust
- 1 C. raspberry jam
- 2 T. granular sugar
- 2 T. powdered sugar for dusting
Preheat the oven to 375 degrees. Roll the pie crust out so it’s a little bit larger and thinner. Use a round cutter or small juice glass to cut 15 circles out of each pie crust round. Using a small spoon, drop a little jam (about a teaspoon) onto each piece of pie crust. Fold the circles over and use your fingers to crimp them closed. Place them on a parchment lined baking sheet. Use a fork to pierce holes in the top of each cookie to vent. Sprinkle with the granular sugar. Bake for 12-14 minutes or until the crust is just slightly golden. Remove from the oven and cool on a rack. Dust with the powdered sugar before serving.
