INGREDIENTS

INSTRUCTIONS

In a small saucepan, melt the butter over low heat.  Cook, swirling the
pan, until the butter turns a nutty brown, about 1 minute.  Pour into a
small bowl.  In a mixing bowl, combine sugar, oil and the browned butter;
beat with an electric mixer until smooth.  Sift the flour, baking powder
and salt together into the sugar/egg mixture; mix on low speed just until
blended.  Divide the dough in half; roll and freeze.*  Position the oven
rack in the upper third of the of the oven and preheat to 350.  Lightly oil
2 nonstick baking sheets or coat then with nonstick cooking spray.  With a
2-inch round cookie cutter, cut out an even number of circles.  With a
thimble or 1/2 inch round cookie cutter, cut the center out of 1/2 the
circles.  Using a metal spatula, transfer the solid cookies to a prepared
baking sheet, spacing them about 1/2 inch apart.  Lay the cookies with the
holes on top of the solid cookies.  In a small bowl, whisk raspberry jam
until smooth.  Spoon 1/2 teaspoon jam into the center of each cookie.  Bake
to 8-10 minutes, or until cookies are firm to touch or lightly brown on the
bottoms.  Cool on wire racks.  Dust with confectioners' sugar.
MAKES 2 1/2 DOZEN. Calories: 60, Protein: 1g, Fat: 1.9g, Carbs: 10g,
Sodium:  40mg, Cholesterol: 9mg.
*The magazine recommends rolling the dough out between sheets of parchment
paper to desired thickness and then freezing it on cookie sheets, at least
an hour, or up to 3 days.
Posted to Digest eat-lf.v096.n225
Date: Fri, 22 Nov 1996 13:00:22 -0500 (EST)
From: mleberte@sas.upenn.edu (Michelle Leberte)

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