Friday, March 17, 2017

JAM-FILLED COOKIES

2 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/2 cup butter
3/4 cup powdered sugar
1 egg
1 tsp vanilla
1/4 cup each seedless raspberry jam and strawberry preserves

Mix flour, baking powder, and salt in a bowl. In a large bowl, beat together butter, sugar, egg, and vanilla. Beat the flour mixture into the sugar mixture. Divide dough in half; shape each into a disc, wrap in plastic wrap and chill for 1 hour.

Preheat oven to 350 degrees. Coat baking sheet with nonstick cooking spray.

Roll 1 dough disc on floured waxed paper to a 1/4-inch thickness. Using a round cookie or biscuit cutter, cut out the cookies. In half the cookies, cut out a 3/4-inch hole in the center. Repeat with the second dough disc. Reroll scraps for additional cookies. Place the cookies on the prepared cookie sheet. Bake at 350 degrees for 8 to 10 minutes or until lightly browned around the edges. Remove to a wire rack to cool.

After cookies are cooled, spread a scant 1/2 teaspoon raspberry jam on half of the solid cookies. Do the same to the other half of the solid cookies using strawberry preserves. Dust cookies with the hole in the center lightly with powdered sugar and place on top of the jam and preserves making sandwich-style cookies. Makes 3 to 3 1/2 dozen cookies.


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