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Ingredientes
- 1 c. Butter or possibly margarine
- 1/2 c. Sugar
- 3 c. Flour
- 1/2 c. Dark karo
- 1 tsp Cinnamon
- 1 tsp Ginger
- 1/2 tsp Grnd cloves
- 1 x Egg Apricot and /or possibly raspberry preserves
Direcciones
- About 2 1/2 hrs before serving or possibly up to 1 week ahead:
- 1. In a large bowl with mixer at medium speed, beat butter and sugar till light and fluffy. At low speed, beat in flour and remaining ingredients except preserves; beat till well mixed, constantly scraping bow with rubber spatula. With hands, shape dough into a ball; wrap with plastic wrap.
- Chill till easy to handle, about 1 hour.
- 2. Preheat oven to 350. On lightly floured surface with floured rolling pin, roll half of dough 1/4 inch thick, keeping remaining dough refrigerated. With floured 2 1/2 inch round cookie cutter, cut dough into rounds. With floured 3/4 inch round cookie cutter, cut out centers from half of rounds.
- 3. With pancake turner, place round 1/2 inch apart on ungreased cookie sheets. Bake 10 to 12 min till; lightly browned. With pancake turner, remove cookies to wire racks to cold. Repeat with remaining dough and trimmings.
- 4. To assemble cookies, spoon about 3/4 tsp. preserves in center of each cookie without cut-out center; top each with a cookie WITH cut-out center, gently pressing cookies together. Store in tightly covered container to use up within 1 week.
