Jelly Filled Ravioli (Sugar Cookies) |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 24 |
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A bit different way to treat your sugar cookies... Ingredients:
2 1/4 cups all-purpose flour (326 grams) |
1/4 teaspoon salt |
3/4 cup sugar (150 grams) |
12 tablespoons unsalted butter (170 grams) |
1 large egg |
2 teaspoons pure vanilla extract |
1/2 cup raspberry preserves (or any flavor) |
1/4 cup sifted confectioners' sugar, for garnish (give or take) |
Directions:
1. In a small bowl or plastic bag, whisk together the flour and salt.
2. IN A MIXER: Soften the butter.
3. Cream together the sugar and butter until fluffy.
4. Add the egg and vanilla extract and beat until blended.
5. On low speed, gradually add the the flour/salt to the butter mixture and mix until incorporated.
6. Add water, a few drops at a time, only until the dough starts to come away from the sides of the bowl.
7. OR, IN A FOOD PROCESSOR, combine butter and sugar.
8. Process until creamy.
9. Add egg and vanilla extract.
10. Pulse until combined.
11. Add flour/salt to food processor and pulse until well blended.
12. EITHER METHOD: Scrape the dough onto a sheet of plastic wrap and use the wrap, not your fingers, to press the dough together to form a thick flat disc.
13. Wrap it well and refrigerate for at least 2 hours, preferably no longer than 3.
14. Place two oven racks in the upper and lower thirds of the oven.
15. Preheat oven to 350 degrees.
16. On a lightly floured surface, roll out the dough to a 1/8-inch thickness.
17. Cut in 2.5 to 3 simple shapes (flowers, circles, diamonds, etc) Just be sure to cut at-least two of each.
18. Reroll the scraps, chilling them first, if necessary.
19. Place 1/2 teaspoon of preserves into the center of the bottom half of the cookies, brush a bit of warm water around the perimeter of the cookie and place the matching top over the jelly.
20. Seal by pressing lightly and evenly with your fingers.
21. With a small, angled metal spatula or pancake turner, transfer the cookies to parchment covered cookie sheets.
22. Bake for 8-12 minutes or until the cookies begin to brown around the edges.
23. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
24. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool before dusting with powdered sugar.
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