Great for Valentine’s Day… One of our absolute favorite cookie recipes for that someone special.
1 3/4 cups all purpose flour
1/2 cup confectioners’ sugar
3/4 cup solid vegetable shortening
1 large egg yolk
2 tbs. ice water
1/2 tsp. vanilla extract
2/3 cup seedless raspberry jam
In a food processor or in a bowl with a pastry blender, sift flour and confectioners’ sugar together. Add the solid vegetable shortening and pulse chop in a food processor or mix with the pastry blender until a coarse meal consistency is achieved. In a separate bowl combine the egg yolk, ice water and vanilla extract and mix well. Add the egg yolk mixture to the flour mixture and either pulse chop in a food processor or continue to mix until a dough begins to form. Remove the dough from the bowl, form a ball, place in a plastic bag and refrigerate for a 1/2 hour.
Halve the dough, on a floured surface roll out one of the halves 1/8 thick and cut it with either 2 1/2″ round or heart shaped cookie cutters. Gather the scraps together, re-roll them, and cut more shapes. Roll out the remaining half of the dough 1/8 thick and cut more shapes in the same manner. Cut out the center of the shapes with a smaller similarly shaped cutter. Bake the shapes in batches on greased baking sheets in the middle of a 325 degree F oven for 12 minutes or until light golden in color. Transfer the cookies to a rack to let them cool.
Spread the bottom of each solid shape with 1 tsp. of jam and top them with the cookies with the holes in them. Press the together lightly and allow to set for 1 hour and dust with additional confectioners’ sugar prior to serving. Makes about 18 to 20 cookies.
(Recipe yields 18 cookies.)--> View All Recipes