Partridge-in-a-Pear-Tree Cookies

By ninebirch

Ingredients

• 1 cup butter, softened
• 2 cups sifted powdered sugar
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 2 eggs
• 3-1/4 cups all-purpose flour
• 1/2 cup apricot preserves
• Sifted powdered sugar
• 1/4 cup powdered sugar
• 1/4 to 1/2 teaspoon milk

Details

Servings 1
Adapted from bhg.com

Preparation

Step 1

Directions

1. In a large mixing bowl beat butter with an electric mixer 30 seconds; gradually add the 2 cups sifted powdered sugar beating until combined. Beat in vanilla and salt. Add eggs, one at a time, beating well after each addition.

2. Gradually beat or stir in flour. Wrap and chill dough 2 hours or overnight.

3. Preheat oven to 350 degrees F. Divide dough into four portions. On a lightly floured surface roll one portion of dough 1/8 inch thick. Cut out cookies using a 4-3/4-inch pear-shape cutter. Cut out a 1-1/2-inch partridge from the center of half of the pears. Cut out one 1-1/2-inch leaf for each cookie sandwich. Reroll partridges and dough scraps. Repeat with remaining portions of dough.

4. Transfer cookies to a cookie sheet. Bake in preheated oven for 7 to 8 minutes or until edges are golden. Transfer cookies to wire racks; cool.

5. Spread a generous teaspoon of apricot preserves over each whole pear cookie. Sprinkle additional powdered sugar on cutout pear cookies; place on top of whole cookies.

6. In a small bowl stir together the 1/4 cup powdered sugar and enough milk to make an icing of spreading consistency. Spread on bottom of leaf cookies; attach one leaf cutout near stem of each pear cookie. Makes 16 sandwich cookies.

7. To Store: Place unassembled cookie cutouts in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze cookies for up to 3 months. Thaw cookies, if frozen, then assemble into sandwiches.