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Prep Time: 30 Minutes Cook Time: 13 Minutes |
Ready In: 43 Minutes Servings: 1 |
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Ingredients:
1-3/4 cup(s) all-purpose flour |
1/2 cup(s) powdered sugar |
2/3 cup(s) powdered sugar |
1/8 teaspoon(s) salt |
1 cup(s) unsalted butter, softened |
3 teaspoon(s) water |
Directions:
1. Whisk together flour and salt; set aside. Cream butter on med. low speed until smooth, about 1 min. Add 2/3 c. sugar gradually, beating at low speed. Gradually blend in flour mixture and mix until combined.
2. Divide dough in half and roll each between two sheets of was paper into a 10" circle about 1/8" thick. Stack circles in wax paper on baking sheet and refrigerate at least two hours.
3. Remove one circle at a time from the refrigerator. Peel off top sheet of wax paper. Flip onto a clean dry surface & remove other sheet. With 1-1/2" scalloped or round cookie cutter, cut circles in the dough. Using the end of a No. 6 plain decorating tip, cut a small hole in the center of each. Place circles 1/2" apart on parchment paper-lined baking sheets.
4. Bake at 300 degrees for 11 - 13 minutes, or until cookies no longer appear raw or shiny. Do not allow cookies to color. Cool on wire rack for 5 minutes.
5. Repeat cutting & baking with remaining dough, but do not cut holes in centers. (End up with an equal number of cookies with and w/o holes.)
6. Decrease oven temp. to 140.
7. Mix remaining sugar and water until smooth. With a pastry brush, spread a very thin layer of glaze on the cookies with holes. Return to the oven until glaze is set, 5 to 10 min.
8. Simmer jam gently for 2 minutes. Cool until just warm. Press the warm jam through a sieve to remove chunks. Spoon 1/2 tsp. jam on each unglazed cookie bottom, baked side up. Center a glazed cookie with hole on top and press gently.
9. Can be frozen layered between wax paper.
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