Prep 40 mins
Cook 20 mins
A bit different way to treat your sugar cookies...
- 2 1⁄4 cups all-purpose flour (326 grams)
- 1⁄4 teaspoon salt
- 3⁄4 cup sugar (150 grams)
- 12 tablespoons unsalted butter (170 grams)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1⁄2 cup raspberry preserves (or any flavor)
- 1⁄4 cup sifted confectioners' sugar, for garnish (give or take)
- In a small bowl or plastic bag, whisk together the flour and salt.
- IN A MIXER: Soften the butter.
- Cream together the sugar and butter until fluffy.
- Add the egg and vanilla extract and beat until blended.
- On low speed, gradually add the the flour/salt to the butter mixture and mix until incorporated.
- Add water, a few drops at a time, only until the dough starts to come away from the sides of the bowl.
- OR, IN A FOOD PROCESSOR, combine butter and sugar.
- Process until creamy.
- Add egg and vanilla extract.
- Pulse until combined.
- Add flour/salt to food processor and pulse until well blended.
- EITHER METHOD: Scrape the dough onto a sheet of plastic wrap and use the wrap, not your fingers, to press the dough together to form a thick flat disc.
- Wrap it well and refrigerate for at least 2 hours, preferably no longer than 3.
- Place two oven racks in the upper and lower thirds of the oven.
- Preheat oven to 350 degrees.
- On a lightly floured surface, roll out the dough to a 1/8-inch thickness.
- Cut in 2.5" to 3" simple shapes (flowers, circles, diamonds, etc) Just be sure to cut at-least two of each.
- Reroll the scraps, chilling them first, if necessary.
- Place 1/2 teaspoon of preserves into the center of the bottom half of the cookies, brush a bit of warm water around the perimeter of the cookie and place the matching top over the jelly.
- Seal by pressing lightly and evenly with your fingers.
- With a small, angled metal spatula or pancake turner, transfer the cookies to parchment covered cookie sheets.
- Bake for 8-12 minutes or until the cookies begin to brown around the edges.
- For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
- Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool before dusting with powdered sugar.