Jam Filled Spice Cookie
Ingredients
Preparation
1
In a large bowl with mixer at medium speed, beat butter and sugar until light and fluffy. At low speed, beat in flour and remaining ingredients except preserves; beat until well mixed, constantly scraping bowl with rubber spatula.
2
With hands, shape dough into a ball; wrap with plastic wrap. Refrigerate until easy to handle, about 1 hour.
3
Preheat oven to 350. On lightly floured surface with floured rolling pin, roll half of dough 1/4 inch thick, keeping remaining dough refrigerated. With floured 2 1/2 inch round cookie cutter, cut dough into rounds. With floured 3/4 inch round cookie cutter, cut out centers from half of the rounds.
4
With pancake turner, place rounds 1/2 inch apart on ungreased cookie sheets. Bake 10 to 12 minutes until lightly browned. Move cookies to wire racks to cool. Repeat with remaining dough and trimmings.
5
To assemble cookies, spoon about 3/4 teaspoon preserves in center of each cookie without cut-out center; top each with a cookie WITH cut-out center, gently pressing cookies together. Store in tightly covered container to use within 1 week.
Tools
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About
Prepare about 2 1/2 hours before serving or up to 1 week ahead.
Yield:
1.0 servings
Added:
Friday, December 18, 2009 - 2:42am
Comments
February 8, 2011
I cleaned up the text a little and removed the redundant numbering. I also added cookie cutters to the tools list, since they are essential to the recipe.
I'm always looking for a good way to use my grandma's berry jam, and this sounds like a straightforward and tasty way to go next. I look forward to trying it. Thank you!