These cookies not only look beautiful,
they taste delicious.
I didn't have a cookie cutter small enough so I used a gelatin mold. Here is the recipe:
1/2 cup cold butter
1 cup all-purpose flour
3 to 4 tablespoons light cream
or half-and-half
Sanding sugar or granulated sugar
Powdered Sugar Frosting
Heat oven to 375. Cut butter into flour in a medium mixing bowl till pieces
are the size of small peas. Sprinkle 1 tablespoon of the cream over part of
mixture. Gently toss with a fork and push to side of bowl. Repeat till all is
moistened. Form into a ball.
Roll dough on a lightly floured surface till sightly less than 1/8 inch thick. Cut
into rounds with a scalloped 1 3/4 inch round cookie cutter. Dip one side of each
round in sugar. Place cutouts, sugared sides up, 1 inch apart on an ungreased cookie
sheet. With a fork, prick four parallel rows in each cutout. Bake for 8-10 minutes
or til edges just begin to brown. Transfer to wire racks and cool.
Spread a scant 1 teaspoon Powdered Sugar Frosting on the flat side of half of the cookies.
Top with the remaining cookies, Flat sides down. Makes about 20 sandwiches.
Powdered Sugar Frosting
Stir together 1 cup sifted powdered sugar
1 tablespoon softened butter (no substitutes)
1/2 teaspoon vanilla
1 drop food coloring
and enough light cream or half-half (about 1 tablespoon) to make a spreadable frosting.
To store: Place unfilled cutouts in layers separated by wax paper in an airtight
container; cover. Store at room temperature up to 1 week or freeze up to 3 months.
Fill just before serving.
Hope you enjoy them.
Bon Appetit!
No comments:
Post a Comment