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Ingredients
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- 2 1/2 c unbleached all-purpose flour
- 3/4 c superfine sugar
- 1/4 tsp salt
- 16 tbp butter 2 sticks cut into 16 pieces at room temp
- 2 tsp vanilla
- 2 tbp cream cheese at room temp
- 2 tbp turbinado sugar, demerera or white decorating sugar
- 1 1/4 c raspberry jam (12 ounces) strained, simmered until reduced to one cup.
Details
Cooking time 8mins
Preparation
Step 1
Instructions
In a bowl with fitted flat beater, mix flour, sugar, and salt on low speed until combined 5 seconds. With mixer running on low add butter 1 piece at a time continue to mix until mix looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, 30 seconds.
Remove bowl from mixer, knead dough by hand in bowl in bowl for 2 to 3 turns to form large cohesive mass. Turn out dough onto counter top; divide in half, pat into two 4 inch disks, wrap each in plastic, refrigerate until firm 30 minutes.
Adjust oven rack to middle position. 375 degrees. Roll 1 disk to 1/8 th of inch thickness between 2 sheets parchment paper. Slide rolled dough on parchment onto baking sheet. Chill till firm. 10 minutes. Repeat with second disk.
Using a 2 inch fluted round cookies cutter, cut rounds from one dough and bake on parchment lined baking sheet at 375 degrees until light brown 8 to 10 minutes.
Sprinkle second piece of rolled evenly with sugar.
Using a 2 inch round fluted cookie cutter, cutout rounds of sugar sprinkled dough and place on parchment lined baking sheet. Using a 3/4 inch round cookie cutter, cut out centers of rounds and bake until light golden brown, about 8 minutes.
When cookies are cooled, sprread 1 teaspoon jam on solid cookies, then place cut out cookies on top. Let filled cookies stand until set 30 minutes.
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