You may also like
Categories:Viewed: 45 - Published at: 8 years ago
Ingredients
- 1 cup sugar
- 1 cup Crisco Butter Flavor All-Vegetable Shortening or 1 stick Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
- 1 large egg
- 1 teaspoon almond extract or 1 teaspoon vanilla extract
- 2 cups Pillsbury BEST All Purpose Flour
- 1 cup ground almonds
- 12 teaspoon baking powder
- 12 teaspoon salt
- 34 cup Smucker's Orchard's Finest Lakeside Raspberry Cranberry Preserves
- powdered sugar (optional)
Method
- BEAT sugar and shortening in bowl of electric mixer at medium speed until well blended.
- Add egg and almond extract, beating until well blended.
- Combine flour, ground almonds, baking powder and salt.
- Add gradually to shortening mixture at low speed.
- Divide dough into 4 equal pieces.
- Wrap each one with plastic wrap.
- Freeze 30 minutes or refrigerate 2 hours or up to 2 days.
- HEAT oven to 350 degrees F. Roll 1 quarter of dough between 2 sheets of floured wax paper to 1/8-inch thickness.
- Remove top sheet of wax paper.
- Cut with a floured 2-inch round scalloped cutter.
- Cut centers out of half of the cookies with a 3/4-inch cutter.
- Place 2-inches apart on ungreased baking sheet.
- BAKE 6 to 7 minutes or until edges are light golden brown.
- Cool 1 minute on baking sheet.
- Remove to cooling rack.
- Repeat with remaining dough.
- Spread about 1/2 teaspoon jam on bottom side of each whole cookie.
- Sprinkle tops of center cut-out cookies with powdered sugar.
- Place on top of cookies with jam.
- If dough gets too soft while cutting, place in freezer for 10 minutes.
- Cookie dough cuts easier when chilled.
