Little Joys
Yield
24 cookiesPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
, softened |
|
| 1 ¾ | cups |
powdered sugar
|
|
| 1 ½ | teaspoons |
vanilla extract
pure |
|
| 1 ½ | cups |
all-purpose flour
before measuring |
|
| ½ | cup |
hazelnuts (filberts)
finely ground, or macadamia nuts |
|
| ¼ | cup |
raspberry jam
seedless |
*
|
| 1 | teaspoon |
food coloring
as desired, for decorating |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
, softened |
|
| 414 | ml |
powdered sugar
|
|
| 7.5 | ml |
vanilla extract
pure |
|
| 355 | ml |
all-purpose flour
before measuring |
|
| 118 | ml |
hazelnuts (filberts)
finely ground, or macadamia nuts |
|
| 59 | ml |
raspberry jam
seedless |
*
|
| 5 | ml |
food coloring
as desired, for decorating |
*
|
Directions
Heat oven to 350℉ (180℃). Lightly grease cookie sheet(s) or line with parchment paper.
Beat butter and ½ cup of the confectioners' sugar in large bowl of electric mixer on high speed until well combined.
Mix in vanilla.
Stop the mixer and add the flour and ground nuts.
Mix on low speed just until combined.
- Using 1 teaspoon dough for each, roll into rounds. Place on baking sheet.
Dip the bottom of a flat glass in confectioners' sugar, reserving ¼ cup for this purpose.
Press each ball, flattening to a 1-inch round.
Bake just until they begin to color, 9 to 11 minutes. Transfer to a wire rack to cool.
Spread bottoms of half the cookies with preserves, using about Sandwich together with another cookie.
For icing, mix remaining 1 cup confectioners' sugar with just Tint icing with food color, if desired.
Decorate top of cookies with icing, using a pastry bag, if desired.
