|Title:||MacGregor Jam-Filled Cookies|
2 c flour
1/4 t baking powder
1/4 t salt
1/2 c (1 stick) butter
3/4 c powdered sugar
1 t vanilla
1/4 c each seedless raspberry and strawberry jam
Powdered sugar for dusting
|Directions:||1) Mix flour, baking powder and salt in bowl. Beat butter, sugar, egg and vanilla in large bowl. Beat in flour mixture. Divide in half; shape each into disk; wrap; chill 1 hour.
2) Heat oven to 350F. Coat baking sheet with nonstick cooking spray. Roll half of dough to 1/4-inch thickness. Using 1 3/4-inch round scalloped cutter, cut out cookies. In half the cookies, cut out 3/4-inch holf in center. Repeat with remaining dough. Reroll scraps. Remove cookies to prepared baking sheet. Bake 8 to 10 minutes, until lightly browned around edges. Remove to rack to cool.
3) Spread scant 1/2 t jam on solid cookies. Dust cookies with hole in center with powdered sugar. Place on filled cookie bases.
|Makes:||3 1/2 dozen|