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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 18 |
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These cookies began as simple Christmas cutouts. One day I decided to make them with a brown butter filling. Sometimes I'll fill the centers with melted chocolate. Ingredients:
1 cup butter, softened |
1-1/2 cups confectioners' sugar |
1 egg |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
filling: |
1/4 cup butter, cubed |
1-1/2 cups confectioners' sugar |
3/4 teaspoon vanilla extract |
5 tablespoons water |
1/4 cup raspberry preserves or fruit preserves of your choice |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in half; wrap each portion in plastic wrap. Refrigerate for 2 hours or until easy to handle.
2. On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. scalloped cookie cutter. Cut a 1-in. hole in the centers of half of the cookies with a floured cutter.
3. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
4. Heat butter in a small saucepan over medium heat until golden brown, about 7 minutes. Remove from the heat; gradually add the confectioners' sugar, vanilla and enough water to achieve a spreading consistency.
5. Spread on the bottoms of the solid cookies; top with remaining cookies. Place 1/2 teaspoon preserves in the center of each. Yield: 3 dozen.
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