( make 1 dozen)
2 cups all purpose flour, plus more for dusting,
1/4 teaspoon coarse salt,
1 cup (2 sticks) unsalted butter, room temperature,
1/2 cup granulated sugar,
1 teaspoon pure vanilla extract confectioners sugar, for dusting,
1/3 cup raspberry or strawberry jam.
1. Line two baking sheet with parchment paper.
Sift together four and salt.In another bowl, with an electric mixer
on medium high, beat butter until fluffy, 3 to 5 minutes.
Add granulated sugar and continue to beat until
very pale and fluffy., occasionally scraping down the sides
of the bowl with a spatula, about 2 minutes more. Add vanilla,
and mix to combine. Reduce speed to low, add flour mixture, an beat
until flour is just incorporated and dough sticks together when
squeezed with fingers, scraping sides of bowl as necessary.
2. Form dough into a flat disk wrap in plastic. Chill until firm,
at least 1 hour to overnight.
3. Preheat oven to 325". Roll out dough between two sheets
of lightly floured parchment paper to 1/4 inch thick. Cut out
more tree shapes with a 3 inches cookie cutter. Transfer
shapes to prepared sheets. Reroll scrapts and cut out more
tree shapes , as necessary (you should have about 24)
Cut three or four holes in in half of the trees with a 1/4
inch round pastry tip or a drinking straw. Refrigerate on
sheets until firm, about 15 minutes.
4. Bake, rotating sheets haft way through, until firm,
and just starting to color, 10 to 15 minutes. Transfer to
wire racks to cool completely. Sift confectioners sugar
over cookies that have hole cutouts, spread about
1 teaspoon jam on each remaining cookies. Sandwich
cookies together. Unassembled, cookies can be stored
in an airtight container at room temperature up to 1 week;
once assembled , cookies will keep 2 days........
......"My recipe for Christmas".......
sol
......try my recipe.....it's good for Christmas....
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