| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
|
Cookies |
24 |
Cookies |
INGREDIENTS
| 3/4 |
c |
Butter; softened |
| 1/2 |
c |
Sugar, confectioner's |
| 2 |
lg |
Egg yolks |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
Flour, all purpose |
| 1 |
c |
Fruit jam; any fruit jam |
INSTRUCTIONS
Preheat oven to 325F. In a medium bowl cream butter with an electric mixer
set at medium speed. Add sugar and beat until smooth. Add egg yolks and
vanilla, and beat at medium speed until light and fluffy. Add the flour and
blend at low speed until thoroughly combined. Gather dough into a ball and
flatten to a disk. Wrap dough in plastic wrap or place in a plastic bag.
Refrigerate for 1 hour. Using a floured rolling pin, roll dough on fluored
board to 1/4 inch thickness. Cut circles with a 2 inch diameter cookie
cutter or drinking glass, and palce on ungreased cookie sheets, 1 inch
apart. Contniue using dough scrapes, rerolling and cutting until all dough
is used. Drop 1/2 teaspoon of fruit jam in centre of each cookie, then top
with another cookie. Using the tines of a fork, seal edges of cookie. Bake
for 15-17 minutes or until edges begin to brown.
Posted to MM-Recipes Digest by Mark Alexander <mark@alexr.co.uk> on 1998t,
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