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Recipe by: prune
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See below ingredients and instructions of the recipe
1 c Unsalted butter, softened
1/2 c Granulated sugar
2 c All-purpose flour
1/2 c Seedless raspberry jam or
Currant jelly
1 c Confectioners' sugar
Milk (1-2 tablespoon)
Colored sugar for decorating
1. Beat butter and granulated sugar in large bowl of electric mixer
until light and fluffy. Slowly add flour and blend well. Remove from
bowl and knead until shiny. Divide dough in half; wrap in wax paper.
Refrigerate dough until it is firm enough to roll, several hours or
longer. Let dough soften slightly on counter if too firm to roll.
2. Heat oven to 325 degrees. Roll dough between two sheets of
floured wax paper or flatten dough with floured hands to 1/4-inch
thickness on a floured surface. Use cookie cutters to make shapes.
Transfer to ungreased baking sheets. Bake only until slightly golden,
5 to 7 minutes. Let cool on cookie sheets just long enough to firm
cookies and then remove to wire racks to cool completely.
3. To assemble, spread half of the cookies with a small amount of
jam and sandwich with another cookie. Put confectioners' sugar into a
small bowl and drizzle in just enough milk to make a thin glaze.
Frost cookies lightly with the glaze and sprinkle with colored sugar.
Let stand until glaze hardens.
This delicate cookie by Keith and Teresa Duncan of Batavia tied for
third place. from the Chicago Tribune sixth annual Food Guide Holiday
Cookie Contest December 2, 1993
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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