• Preparation Time 30 minutes plus 1 hour refrigeration
  • Baking Time 12 minutes
  • Makes 30 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cookie
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 3/4 cup honey
  • 1 egg
  • 2 tsp pure vanilla extract
  • 2 1/2 cups Robin Hood® Original All Purpose Flour
  • 3/4 cup finely chopped pecans, optional
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Filling
  • 1/2 cup Smucker’s® Pure Raspberry Jam
  • Topping
  • 1 pkg white cookie icing
  • 15 Maraschino cherries, cut in half

Serving Size: 30 cookies


Serving Size: 30 cookies

  • COOKIE: Cream butter and sugar until well combined. Beat in honey, egg and vanilla extract, scraping down bowl if necessary.
  • Combine remaining ingredients in a separate bowl. Add to butter mixture and beat until dough is formed. Cover with plastic wrap and refrigerate for 1 hour or overnight.
  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  • Remove mixture from fridge. Divide dough into 4 pieces. Roll one piece of dough on a lightly floured surface about ¼” (5 mm) thick. Cut out shapes with 2 ½” (6.4 cm) round cookie cutter. Place on prepared baking sheets about 1” (2.5 cm) apart. Continue with remaining dough. Gather scraps together and reroll.
  • Bake in preheated oven 10 - 12 minutes. Cool on wire cooling rack.
  • FILLING: Spread bottoms of half the cookies with jam; top with remaining cookies.
  • TOPPING: Spread with thin layer of cookie icing and top each with cherry. Let stand until icing is dry.


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