Easter Sugar Sandwich Cookies |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 18 |
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Make these fruit-filled sugar cookies from our Test Kitchen throughout the year by using different cookie cutter shapes. Ingredients:
1/2 cup shortening |
1 cup sugar |
2 eggs |
1 teaspoon lemon extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1/3 cup raspberry filling |
1/3 cup apricot filling |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
2. Divide dough in half. On a lightly floured surface, roll out one portion to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Repeat with remaining dough. Using a small floured bunny- or chick-shaped cookie cutter, cut out the center of half of the cookies.
3. Place cookies and cutouts 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool.
4. Spread bottoms of the solid cookies with filling; place cookies with cutout centers over filling. Serve with cutouts. Yield: 1-1/2 dozen sandwich cookies and 1-1/2 dozen small cutouts.
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