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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 36 |
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Newspaper recipe for a delectable jam filled shortbread type of cookie which look very pretty Ingredients:
1/2 pound plus 4 tablespoons unsalted butter, softened |
2/3 cup sugar |
2 cups sifted all-purpose flour |
1 3/4 cups finely ground blanched almonds |
1/8 teaspoon cinnamon |
5 tablespoons raspberry jam |
confectioners' sugar |
Directions:
1. Cream the butter and sugar together with an electric mixer set at medium speed, until the mixture is light and fluffy.
2. Beat in the flour, 1/2 cup at a time, the almonds and cinnamon, and continue beating until the mixture becomes a stiff dough.
3. Shape the dough into two balls.
4. Wrap each ball in wax paper or plastic wrap and refrigerate for about an hour.
5. Preheat the oven to 325 degrees.
6. On a lightly floured surface, roll one ball of dough into a sheet 1/8 inch thick.
7. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can.
8. Knead the leftover scraps of dough into a ball.
9. Roll it out again and cut out more circles.
10. You should now have about 18 circles.
11. Arrange them on an ungreased 14-by-17-inch baking sheet, leaving about an inch of space between them.
12. Repeat the rolling and cutting process with the other half of the dough, but before placing the second batch on a baking sheet, cut out the center of each circle with a 1/2-inch cookie cutter.
13. Bake both batches in the center of the oven for 10 to 15 minutes, or until light brown.
14. With a metal spatula, gently ease the cookies off the baking sheets onto a cake rack.
15. Let them cool for about 20 minutes.
16. Spread the tops of the solid circles with a thin coating of jam; place a cut-out cookie on top of each, pressing the two together so that they make a sandwich.
17. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioner's sugar before serving.
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