Monday, November 25, 2013

Vanilla Bean & Jam Holiday Cookies

Filled with the flavors of fresh vanilla bean, orange zest, and the finest raspberry jam, these cookies easily make themselves the perfect holiday treats. A spin-off of basic sugar cookies they're just as easy to make and scrumptious to eat for children as they are for adults. I had a good time baking these and taking the pictures while every thing reminded me holiday season is in the air.
*The recipe makes about 30 actual cookies which is 15 sandwich cookies. If you double the recipe be sure to split the dough into four separate pieces for chilling.
2 cups all-purpose flour
1/2 teaspoon baking powder
1 tsp table salt 
1 1/2 sticks unsalted butter (margarine) 
1 cup sugar
1 large egg
2 tbsp orange zest 
Seeds scraped from 2 vanilla beans (or 2 tsp vanilla paste) 
1 cup confectioners' sugar 
1 jar premium raspberry jam (hero jam)
1. In a large bowl whisk flour, baking powder, and salt. In a separate mixing bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg, orange zest, and vanilla seeds until just combined. Separate dough into two thin disks and wrap in plastic wrap. Refrigerate for 1 hour until chilled. 2. Preheat the oven to 375°. Line 2 baking sheets with parchment paper. On a floured countertop roll the dough about 1/4 of an inch thick. Using a floured glass or cookie cutter cut the dough into circles. Roll out remaining dough and use up until all dough is formed into circles. 2. bake cookies for 10 minutes until golden on edges. Transfer cookies to a cooling rack. Once cookies have cooled dust with confectioners' sugar. Spread half the cookies with 1 teaspoon of jam on each, then sandwich with the remaining cookies. Top each sandwich with confectioners' sugar before serving.
Bon App├ętit!

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