• Preparation Time 30 minutes
  • Baking Time 14 minutes
  • Makes about 42 cookies
  • Freezing Excellent


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


  • Cookie Dough
  • 2 cups butter, softened
  • 1 cup sugar
  • 3 ¼ cups Robin Hood® Original All Purpose Flour
  • ½ cup cornstarch
  • Filling
  • ½ cup Smucker’s® Pure Raspberry Jam
  • Topping
  • 1 cup icing sugar
  • 3 tbsp milk
  • 1 tbsp butter
  • 21 Maraschino cherries, cut in half

Serving Size: about 42 cookies


Serving Size: about 42 cookies

  • Preheat oven to 350°F (190°F). Line baking sheets with parchment paper.
  • Beat butter in a large bowl of an electric mixer on medium-high speed until very light in texture, about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
  • Combine flour and cornstarch in a separate bowl. Add to butter mixture on low speed until well combined.
  • Divide dough into 4 pieces. Roll one piece of dough on a lightly floured surface about ¼” (5 mm) thick. Cut into shapes with 2” (5 cm) round cookie cutter. Place on prepared baking sheets about 1” (2.5 cm) apart. Continue with remaining dough. Gather scraps together and roll.
  • Bake in preheated oven 12 to 14 minutes. Cool on wire cooling rack.
  • Filling: Spread bottoms of half the cookies with jam; top with remaining cookies.
  • Icing: Beat icing sugar, milk and butter until smooth. Add tsp (5 mL) milk at a time if you have to thin it out for spreading. Spread icing over top of cookies. Top each cookie with cherry half. Let icing set before serving or freezing.


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