Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 cup sugar

  3. 1 teaspoon ground cinnamon

  4. 3/4 teaspoon baking powder

  5. 1/4 teaspoon salt

  6. 1/2 cup cold butter, cubed

  7. 1 egg, lightly beaten

  8. 1/4 cup milk GLAZE/FILLING:

  9. 2 cups confectioners' sugar

  10. 1/2 teaspoon vanilla extract

  11. 2 to 3 tablespoons milk Colored sugar, optional

  12. 2/3 cup raspberry, strawberry or cherry jam

Instructions Jump to Ingredients ↑

  1. In a medium bowl, combine flour, sugar, cinnamon, baking powder and salt. Cut in butter until crumbly. Combine egg and milk; add to flour mixture and stir just until moistened. Cover and chill at least 1 hour. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a 3-in. cookie cutter dipped in flour. Place on ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are lightly brown. Remove to a wire rack; cool completely. For glaze, combine sugar, vanilla and enough milk to achieve a spreading consistency. Spread on half of the cookies; sprinkle with colored sugar if desired. Let stand until set. Place 1/ teaspoon of jam on the unglazed coolies and top each with a glazed cookie. Yield: 2-1/2 dozen sandwich cookies.


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