These crispy, flaky, sweet-tart cookies are a cinch to make, thanks to frozen puff pastry!
Puff pastry is a dream to work with and bakes up into these lovely little cookies – perfect for Valentine’s Day or any time! And with only four ingredients, they are ready to bake in under an hour!
- 1 cup freeze-dried raspberries
- 1/2 cup granulated sugar, divided
- 1 sheet puff pastry, thawed but still cold
- 1/4 cup seedless raspberry jam
Place the raspberries in a Ziploc bag and use a rolling pin to roll over the berries till finely ground. Transfer to a bowl and add half the sugar. Stir to combine.
Unfold the pastry on a cutting board and roll lightly to smooth the folds and thin out a bit. Spread the jam over the top and sprinkle with half the raspberry-sugar mixture. Starting on one end, tightly roll the dough toward the center. Turn and work from the other side to tightly roll toward the center, to meet the other roll. Freeze for 30 minutes.
Pre-heat the oven to 400 degrees and line 2 baking sheets with Silpats or parchment paper (grease the parchment paper if using).
Cut the dough into 1/2″ slices and dip both cut sides of each slice into the reserved plain sugar. Place the cookies 2″ apart on your prepared baking sheets and bake for 10 minutes. Flip and bake for another 5 minutes, then remove from the oven and transfer to a wire rack. When cool enough to handle, dip both sides in the reserved raspberry-sugar mixture. Let cool completely and store in an airtight container at room temperature.