Ruby raspberry jam peeking through snowflakes makes these pretty cookies as fun to look at as they are to eat.
- Portion size 24 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 3 additions just until combined. Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Let dough stand at room temperature until soft enough to roll out, about 15 minutes. Between waxed paper or on lightly floured work surface, roll out dough to 1/4-inch (5 mm) thickness. Using 2-inch (5 cm) square cookie cutter or knife, cut out shapes, re-rolling scraps as necessary. Using 1 1/2-inch (4 cm) snowflake-shaped cookie cutter, cut out snowflakes in centres of half of the cookies (reserve scrap snowflake shapes to bake later). Arrange, 1 inch (2.5 cm) apart, on parchment paper– lined rimless baking sheets; refrigerate until firm, about 20 minutes. Bake, 1 sheet at a time, in 375°F (190°C) oven until bottoms and edges are light golden, about 10 minutes. Let cool on pans for 1 minute; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Spread scant 1 tsp of the jam over bottoms of each whole cookie, leaving 1/2-inch (1 cm) border uncovered along edges. Sandwich with cut-out cookies, flat sides down. Dust with icing sugar. (Make-ahead: Store in airtight container for up to 24 hours.)
Nutritional facts per cookie: about
- Sodium 51 mg
- Sugars 11 g
- Protein 2 g
- Calories 148.0
- Total fat 6 g
- Cholesterol 22 mg
- Saturated fat 4 g
- Total carbohydrate 22 g
%RDI
- Iron 5.0
- Folate 10.0
- Calcium 1.0
- Vitamin A 5.0
- Vitamin C 2.0
