Trios Christmas Cookies

Photo by ellen h.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    cups all-purpose flour

  • 1

    teaspoon salt

  • 2

    sticks (1/2 pound) unsalted butter, softened

  • 1

    cup sugar

  • 1

    large egg

  • 1

    teaspoon pure vanilla extract

  • 2

    About 2 tablespoons seedless raspberry jam

  • 2

    About 2 tablespoons apricot preserves

  • 2

    About 2 tablespoons strawberry preserves

Directions

Make dough: Whisk together flour and salt. Beat butter and sugar with an electric mixer until very pale and fluffy, about 4 minutes, then beat in egg and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch disk, then chill, wrapped in plastic wrap, until firm, about 1 hour. Assemble and bake cookies: Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper. Roll 3 separate level teaspoons of dough each into a ball, then flatten each ball slightly (to 1 inch wide and less than 1/2 inch thick). Arrange them in a triangle on baking sheet with edges touching in center, then make a deep indentation in center of each round with wooden spoon handle. Make more cookies, arranging them 1 inch apart on baking sheets. Fill indentations in each cookie with about 1/88 teaspoon jam (each cookie should have 3 different fillings), avoiding any large pieces of fruit. Bake until cookies are baked through and golden-brown on edges, 15 to 20 minutes. Cool on baking sheets 5 minutes, then transfer to racks to cool completely. Bake more batches on cooled baking sheets lined with fresh parchment. notes: Dough can be chilled up to 2 days. • Cookies keep, layered between sheets of parchment, in an airtight container at room temperature 1 week. Katie and Kim's Favorite

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