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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 6 |
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This is a fast butter cookie that looks great on a tray. It's especially quick because the dough doesn't need to chill. Please note that the yield size is estimated as I have not made these yet. Ingredients:
4 ounces unsalted butter, softened |
1/4 cup sugar |
1/8 teaspoon salt |
1 orange, zest of, finely grated (optional) |
1/2 teaspoon vanilla extract |
1 large egg yolk |
1 cup all-purpose flour |
1/2 cup raspberry jam (or apricot jam) |
Directions:
1. Preheat oven to 325 degrees F.
2. With an electric mixer, beat butter, sugar, salt, orange zest and vanilla until well combined. Do not overmix. Beat in yolk. Sift the flour and add into the mixture until just combined. Scrape the bowl and mix again. Turn dough onto work surface and knead together until smooth.
3. On a lightly floured surface, press the dough into a 1/2-inch thick patty. Dip a 1-inch round cutter into flour and cut out circles. Place cookies on an ungreased baking sheet at least 1 inch apart. Gather up scraps, form another patty and repeat until all the dough is used up.
4. Using your thumb or the end of a large wooden spoon, make an impression in the center of each cookie without going through. Fill each impression with about 1/4 teaspoons jam.
5. Bake for 22 minutes or just until the jam bubbles. Let the cookies cool on a baking sheet for 20 minutes, then cool completely on wire rack.
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