Prep 20 mins
Cook 10 mins
This is from The Kosher Palette cookbook. This relatively simple recipe turns out a very pretty cookie.
- 1 cup margarine
- 1⁄2 cup sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon vanilla
- seedless raspberry preserves
- powdered sugar
- Preheat oven to 350.
- Beat margarine at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla, beating until blended. Add flour, beating at low speed until blended.
- Roll dough into small balls and place on greased cookie sheets, two inches apart. Flatten dough balls with a flat-bottomed cup wrapped in a damp paper towel.
- Dip a thimble or small round cutter in flour and cut out a small circle in the center of exactly half of the cookies.
- Bake for 8 to 10 minutes or until set. (The cookies will be pale. The cut out halves will bake faster so watch closely.) Transfer carefully to wire racks to cool.
- Spread raspberry preserves on top of solid cookies. Top with remaining cookies, bottom sides down, to make sandwiches. Sift powdered sugar over tops of cookies.
GORGEOUS cookies! Very simple, very buttery and very PRETTY indeed! I didn't have any raspberry preserves so used strawberry jam instead. As I was assembling, DH and DD were happily munching away on them so I know these are not going to last very long in our home! Definitely will be making these again! Thank you, brokenburner, for sharing this wonderful recipe! Edited to add: I forgot to mention that I had used butter instead of margarine. I have made these twice already and both times they disappeared quicker than ever! :)
This was my first attempt at this kind of cooking and I'm fairly new to baking in general but I think they came out really well. I adjusted the ingredients based on what I had available in my kitchen. I used salted butter instead of margarine and whole wheat flour. I also used an extra 1/4 cup of flour because the dough seemed too sticky but I think the 1/4 extra made the end texture not as perfect as I would have liked. Next time I'll keep it sticky and try to see if chilling for longer would solve the problem. I chilled the dough for an hour and took out chunks at a time to work with. When the dough got too sticky I returned that chunk to the fridge and used another. I rolled the dough out and used a Wilton brand Linzer Cutter which was extremely helpful but probably not necessary. My oven can run really hot so I cooked them for 6 minutes. I tried waiting for the cookies to cool to add powdered sugar but it just fell off. I tried to do an egg wash to brush on them but that didn't work so well either. The second batch I added powdered sugar when they first came out of the oven and it worked slightly better. I could find seedless preserves so I used jam and it worked fine. I spread about 3/4 tsp jam on each cookie and some cookies I cut a 1/4 in and some I cut 1/8 in. I think the 1/4in works better but it's personal preference. Overall, the recipe was simple enough for a beginner baker to follow, the cookies were edible and it was fun too, so it's worth a try :).
Simple and delicious!