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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 48 |
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Come holiday time, Joyce Berry rolls out dozens of these buttery cutout cookies in her Sandpoint, Idaho country kitchen. The basic sugar cookie recipe is my mother's, she informs, and I came up with the sweet 'surprise' inside. Ingredients:
1 cup butter, softened |
1-1/4 cups sugar |
2 eggs |
1 teaspoon vanilla extract |
4 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
2 teaspoons ground nutmeg |
1 teaspoon baking soda |
1/2 teaspoon salt |
2/3 cup buttermilk |
1 can (21 ounces) cherry pie filling |
icing: |
2 cups confectioners' sugar |
1/2 teaspoon almond extract |
2 to 3 tablespoons whole milk |
colored sugar, optional |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients; add to the creamed mixture alternately with buttermilk, beating well after each addition. Refrigerate for 2-3 hours or until easy to handle.
2. On a floured surface, roll out dough to 1/4-in. thickness. Cut with 2-in star cookie cutter or the cutter of your choice. Place half of the stars on ungreased baking sheets. Spoon 1-1/2 teaspoonfuls of pie filling into the centers of each. Top with remaining stars. Pinch edges to seal; cut a small slit in top of each cookie.
3. Bake at 350° for 12-15 minutes or until lightly browned. Cool on wire racks.
4. For icing, in a small bowl, combine the confectioners' sugar, extract and enough milk to achieve desired consistence. Spread over cookies. Sprinkle with colored sugar if desired. Yield: 4 dozen.
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