Mother's Filled Butter Rings
Mother's Filled Butter Rings recipe
Yield
12 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| ½ | cup |
sugar
|
|
| 3 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
|
apricot preserves (jam)
|
*
|
||
|
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 118 | ml |
sugar
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
apricot preserves (jam)
|
*
|
| 1 | x |
powdered sugar
|
*
|
Directions
Cream butter and sugar until light.
Add flour and salt.
Chill slightly and roll ⅛ inch thick between wax paper sheets.
Roll only a small amount of dough at a time.
Using a 2½ inch cookie cutter, cut cookies. With a thimble cut the center out of half of cookies.
Bake all cookies on ungreased sheets at 400℉ (200℃). for 8 to 10 minutes or less, until very lightly browned.
Cool on wire racks.
Spread whole cookies with preserves, piled higher in center.
Top with cookie ring.
Sprinkle with powdered sugar.
Store in tin box between layers of wax paper.
