Jam Filled Spice Cookie
Yield
3 dozenPrep
4 hrsCook
12 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| ½ | cup |
sugar
|
|
| 3 | cups |
all-purpose flour
|
|
| ½ | cup |
dark karo
|
* |
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
ginger
|
|
| ½ | teaspoon |
cloves
ground |
|
| 1 | each |
eggs
|
|
| 1 | x |
apricot preserves (jam)
or rasberry preserves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 118 | ml |
sugar
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 118 | ml |
dark karo
|
* |
| 5 | ml |
cinnamon
|
|
| 5 | ml |
ginger
|
|
| 2.5 | ml |
cloves
ground |
|
| 1 | each |
eggs
|
|
| 1 | x |
apricot preserves (jam)
or rasberry preserves |
*
|
Directions
About 2½ hours before serving or up to 1 week ahead, in a large bowl with mixer at medium speed, beat butter and sugar until light and fluffy.
At low speed, beat in flour and remaining ingredients except preserves; beat until well mixed, constantly scraping bowl with rubber spatula.
With hands, shape dough into a ball; wrap with plastic wrap.
Refrigerate until easy to handle, about 1 hour.
Preheat oven to 350℉ (180℃).
On lightly floured surface with floured rolling pin, roll half of dough ¼ inch thick, keeping remaining dough refrigerated.
With floured 2½ inch round cookie cutter, cut dough into rounds.
With floured ¾ inch round cookie cutter, cut out centers from half of rounds.
With pancake turner, place round ½ inch apart on ungreased cookie sheets.
Bake 10 to 12 minutes until; lightly browned.
With pancake turner, remove cookies to wire racks to cool.
Repeat with remaining dough and trimmings.
To assemble cookies, spoon about ¾ teaspoon preserves in cookie with cut-out center, gently pressing cookies together.
Store in tightly covered container to use up within 1 week.
