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Prep Time: 0 Minutes Cook Time: 9 Minutes |
Ready In: 9 Minutes Servings: 30 |
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I hunted down this recipe when a neighbour said how much she loved these but didn't want to pay 4.99 or more for 6 cookies at the corner store. Who could blame her? Apparently they also sell them at a popular coffee shop called The Second Cup. Read more . The recipe was located in the RECIPE SWAP section of the Free Press, and got a high approval rating form the staff there who tried them. Although I have not tried them, I hear they are fabulous Ingredients:
3/4 cup shortening |
1 cup sugar |
2 eggs |
1 tsp vanilla |
2 1/4 cups flour |
1 1/2 tsp baking powder |
1/4 tsp salt |
filling and frosting |
1/2 cup raspberry jam |
1 1/2 cups icing sugar |
1/4 tsp almond extract |
1 1/2-2 tbsp hot water |
candied cherries |
Directions:
1. Cream shortening and sugar until fluffy.
2. Beat in eggs and vanilla.
3. Combine flour, baking powder, and salt and mix to form cookie dough. If desired , chill dough for 1 hour for easier handling.
4. Roll out dough on lightly floured surface to 1/8 thickness.
5. Cut into 2 rounds and place on ungreased baking sheets. Bake at 350F for 8 - 10 minutes, until lightly browned around edges. Cool completely.
6. Spread half of the cookies on the underside with jam, and top with the remaining cookies.
7. Combine icing sugar, almond extract, and enough hot, NOT boiling water to make a thin icing.
8. Frost top of cookies and decorate with a small piece of cherry.
9. When fresh the cookies are too hard to eat easily, but after sitting overnight they soften and the flavors meld perfectly.
10. Free Press Taste Tester notes:
11. These pretty cookies are excellent. Did increase the extract to 1/2 tsp and if you like a bit more jam, you can put approx. 1/2 tbsp on each for a total of about 1 cup of jam for all ( However if you overfill them, the jam will seep out). The almond and raspberry flavors pair together beautifully. Keep cookies in a covered container overnight to soften them. This recipe made 30 filled cookies.
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