Sunday, October 19, 2008
This is my best “fancy” cookie recipe. Everyone loves these… of course that means they are a pain in the butt to make. I only make them at Christmas but I usually make 4 or 5 batches. Last year I made 8 batches. Never again! The recipe was in Good Housekeeping about 15 years ago. Thank goodness I wrote it down because I have never run across it again.
1 cup butter
1 ¼ cup sugar
2 eggs (separated)
2 tsp vanilla (real!!)
3 cups flour
1/8 tsp baking powder
1/8 tsp salt
1 cup raspberry jam (I always use Knott’s)
Beat the butter with 1 cup of sugar until blended. Increase speed to high and beat for 3 minutes. Add yolks and vanilla. Gradually add flour, baking powder, and salt. Shape the dough into two balls, wrap in plastic and chill at least one hour.
Preheat oven to 350 degrees. Roll dough out between 2 sheets of waxed paper. Do not add flour. You must use the wax paper. Cut out cookies (I use star cutters). You need to sizes of cutters. Cut out 2 big cookies and then use the small cutter to cut out the middle of the second cookie. This will give you a top and a bottom. Brush cookies with beaten egg white (I have been known to skip this when crunched for time.) and sprinkle with sugar. Bake 10 to 12 minutes… they should not really brown. You want them pale. When they are cool spread the bottom cookies with jam and top with the cut out cookie.