Raspberry Jam Cookies2015-11-30
- Cook Time : 12m
- Ready In : 12m
These raspberry jam cookies are special to serve, yet easy on your baking budget.
- 1 cup butter, at room temperature
- 1⁄2 cup white sugar
- 1 tsp vanilla essence
- 21⁄2 cups plain flour
- 1/8 tsp salt
- 1⁄2 cup raspberry jam
- 1/3 cup icing sugar
In a bowl, with an electric mixer on medium speed, beat butter, sugar, and vanilla until smooth. Stir or beat in flour and salt until dough is no longer crumbly and comes together in a ball. Transfer to a lightly floured surface.
Divide the dough in half. With a lightly floured rolling pin, roll out each portion to about 3mm thick. With a floured round, flower or star- shaped cutter, cut out the cookies. Cut a 11⁄2 cm circle out of the centre of half the cookies to make a window for the jam filling. Place the cookies 21⁄2 cm apart on buttered or cooking parchment lined 30 cm x 40 cm baking sheets. Gather the excess dough into a ball, re-roll, and cut out the remaining cookies.
Bake the cookies in a 160°C oven until the edges are just beginning to brown, 10 to 12 minutes. If baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer the cookies to racks to cool completely.
Spread 1⁄2 tablespoon of jam on the flat side of each of half the cookies (those without holes). Top each with a remaining cookie (with a hole), flat side toward jam. Sprinkle the tops of cookies evenly with icing sugar.