Katie brought these to cookie night.
I wish I would have gotten a picture of hers - they were perfect.
Thanks for sharing, Katie!
3/4 pound softened butter
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
3/4 cup good raspberry preserves
icing sugar, for dusting
Preheat the oven to 350 degrees F.
Mix together the butter and sugar until they are just combined. Add the vanilla.
In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
Mix on low speed until the dough starts to come together.
Dump onto a surface dusted with flour and shape into a flat disk.
Wrap in plastic and chill for 30 minutes.
Roll the dough 1/4-inch thick (or less) and cut with a plain or fluted cutter.
(Use flour to keep from sticking).
With 1/2 of the rounds, cut a hole from the middle of each round with a heart or star shaped cutter.
Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
(I didn't chill).
Bake the cookies for 20 to 25 minutes, until lightly golden.
Allow to cool to room temperature.
Spread raspberry preserves on the flat side of each solid cookie.
Dust the top of the cut-out cookies with confectioners' sugar and
press the flat sides together with the raspberry preserves in the middle
and the confectioners' sugar on the top.
(I assembled the cookies and then dusted. The sugar about entirely melted into the jam as in the above picture. By the next day the white flecks were gone. Works for me!)
Recipe courtesy of the AMAZING Ina Garten.
I wish I would have gotten a picture of hers - they were perfect.
Thanks for sharing, Katie!
3/4 pound softened butter
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
3/4 cup good raspberry preserves
icing sugar, for dusting
Preheat the oven to 350 degrees F.
Mix together the butter and sugar until they are just combined. Add the vanilla.
In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
Mix on low speed until the dough starts to come together.
Dump onto a surface dusted with flour and shape into a flat disk.
Wrap in plastic and chill for 30 minutes.
Roll the dough 1/4-inch thick (or less) and cut with a plain or fluted cutter.
(Use flour to keep from sticking).
With 1/2 of the rounds, cut a hole from the middle of each round with a heart or star shaped cutter.
Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
(I didn't chill).
Bake the cookies for 20 to 25 minutes, until lightly golden.
Allow to cool to room temperature.
Spread raspberry preserves on the flat side of each solid cookie.
Dust the top of the cut-out cookies with confectioners' sugar and
press the flat sides together with the raspberry preserves in the middle
and the confectioners' sugar on the top.
(I assembled the cookies and then dusted. The sugar about entirely melted into the jam as in the above picture. By the next day the white flecks were gone. Works for me!)
Recipe courtesy of the AMAZING Ina Garten.
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