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Raspberry Bull’s Eyes

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CATEGORY CUISINE TAG YIELD
Eggs, Grains Cklive09 1 servings

INGREDIENTS

2 Sticks soft unsalted butter; (1 cup)
1 c Unsifted confectioners' sugar
2 lg Egg yolks
2/3 c Finely ground blanched almonds
2 1/3 c All-purpose flour
1 c Seedless raspberry jam
Confectioners' sugar
Fresh raspberries; optional

INSTRUCTIONS

Line 2 cookie sheets or jelly roll pans with parchment.
For the cookie dough, in a mixing bowl beat butter with an electric mixer
set at medium speed until soft and light. Beat in 1 cup sugar and continue
beating until sugar is completely incorporated. Beat in yolks, one at a
time, beating smooth between each addition, scraping bowl and beaters
occasionally. Beat in ground almonds. Sift flour over butter and egg
mixture and fold in with a rubber spatula, making sure flour is completely
absorbed. Stretch a piece of plastic wrap on a plate or cookie sheet and
scrape dough onto wrap. Cover with another piece of plastic wrap and press
dough into a 10-inch square, about 1/2-inch thick. Chill dough until firm,
about 2 hours.
Preheat oven to 350 degrees. Divide dough in quarters and remove one
quarter at a time from refrigerator to roll. Place dough on a lightly
floured work surface and lightly flour dough. Pound dough gently with
rolling pin to soften it and roll dough to an 8-inch square about 3
1/6-inch thick. Cut dough into rounds with a plain 1 3/4- to 2-inch cutter.
Arrange rounds on pans, about 1-inch apart, as they are cut. Repeat with
remaining pieces of dough, refrigerating scraps between each rolling. After
all the dough has been rolled and cut, press scraps together and re-roll
them to make more cookie bases. Count bases and make a 1/2-inch hole in
half the bases, using a small pastry tube. Place pans of cookies in oven
and immediately lower temperature to 325 degrees. Bake the cookies about 20
minutes, until they are pale golden and firm. Cool on pans on racks.
To finish cookies, lightly dust the pierced cookie bases with
confectioners' sugar. Arrange unpierced bases, upside down, on a clean pan.
Bring jam to a simmer in a small saucepan over low heat and allow jam to
reduce for a minute or two, until slightly thickened. Gently spoon about
1/4 teaspoon of jam on each unpierced base, spreading it to within 1/8 of
an inch of the edge. Top with pierced cookies. Place remaining jam in a
small plastic bag and force it into one corner. Snip a small hole in the
corner and squeeze a drop of jam into each opening in tops of cookies.
Allow jam to dry.
To store, arrange cookies in layers with waxed or parchment paper between
in an airtight container. Garnish each with a raspberry before serving, if
desired.
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9149
Converted by MM_Buster v2.0l.

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