Ingredients: |
Ingredients: #1 EASY METHOD:
1 pkg. Duncan Hines Golden Sugar Cookie Mix
1/2 c. flour
1/2 c. finely ground almonds
1 egg
1 T. water
3 T. powdered sugar
1/2 c. plus 1 T. seedless red raspberry jam, warmed
#2 MADE FROM SCRATCH:
1/2 c. blanched almonds
1 c. sugar
2 3/4 c. flour
1 T. grated fresh lemon peel
1/2 t. baking powder
1/4 t. salt
1 c. butter or margarine, softened
3 oz. cream cheese, softened
1 lg. egg
powdered sugar
1/2 c. seedless red raspberry or other favorite jam
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Directions: |
Directions:#1 EASY: Preheat oven to 375º. Combine cookie mix, contents of buttery flavor from mix, flour, almonds, egg and water in large bowl. Stir with spoon until blended. Roll dough 1/8 inch thick on lightly floured board. Cut out 3-inch shapes with cookie cutter. Place cutouts on ungreased cookie sheets and bake 8-9 minutes or until edges are lightly browned. Place hollow cookies on another baking sheet (or cool same baking sheet) and bake 6-7 minutes, until edges are lightly browned. Cool completely. #2 FROM SCRATCH: Preheat oven to 350°F. In food processor with knife blade attached, blend almonds with 1/2 c. sugar until almonds are finely ground. Add flour, lemon peel, baking powder, salt and remaining sugar; pulse until evenly mixed. Add butter, cream cheese, and egg; process just until dough forms. Divide dough in half; flatten each into a disk. Wrap each disk in plastic wrap and refrigerate 2 hours or until dough is firm enough to roll. (Or place in freezer 30 minutes.) On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick. With floured 3-inch fluted round cookie cutter, cut dough into as many rounds as possible. With floured 1-inch star or fluted round cookie cutter, cut out and remove centers from half of rounds. Place 1 inch apart on ungreased large cookie sheet. Bake 12-14 minutes or until edges are lightly browned. Cool on racks completely. Repeat with remaining dough and reserved trimmings. Sprinkle with confectioner's sugar over cookies with cutout centers. FOR #1 AND #2: In saucepan, melt jam over low heat, stirring frequently. Brush whole cookies with melted jam; place cutout cookies on top. Store cookies with waxed paper between layers, in tightly covered container at room temperature up to 1 week or in freezer up to 2 months. (If cookies are stored in freezer, may need to sprinkle with confectioner's sugar again before serving.) Both Yield: 2 dozen. |
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