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Ingredientes
- 1 c. Unsalted butter, softened
- 1/2 c. Granulated sugar
- 2 c. All-purpose flour
- 1/2 c. Seedless raspberry jam or possibly
- Currant jelly
- 1 c. Confectioners' sugar
- Lowfat milk (1-2 Tbsp.)
- Colored sugar for decorating
Direcciones
- 1. Beat butter and granulated sugar in large bowl of electric mixer till light and fluffy. Slowly add in flour and blend well. Remove from bowl and knead till shiny. Divide dough in half; wrap in wax paper.
- Chill dough till it is hard sufficient to roll, several hrs or possibly longer. Let dough soften slightly on counter if too hard to roll.
- 2. Heat oven to 325 degrees. Roll dough between two sheets of floured wax paper or possibly 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 till slightly golden brown, 5 to 7 min. Let cold on cookie sheets just long sufficient to hard cookies and then remove to wire racks to cold 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 sufficient lowfat milk to make a thin glaze.
- Frost cookies lightly with the glaze and sprinkle with colored sugar.
- Let stand till glaze hardens.
- This delicate cookie by Keith and Teresa Duncan of Batavia tied for third place.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 12 servings | |
| Calories 325 | |
| Calories from Fat 137 | 42% |
| Total Fat 15.57g | 19% |
| Saturated Fat 9.75g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 7mg | 0% |
| Potassium 38mg | 1% |
| Total Carbs 44.8g | 12% |
| Dietary Fiber 0.7g | 2% |
| Sugars 25.74g | 17% |
| Protein 2.36g | 4% |
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