Stained Glass Cookies
INGREDIENTS
3 cups all-purpose flour (750 ml)
·
1 tsp baking powder (5 ml)
·
1/2 tsp salt (2 ml)
·
3/4 cup unsalted butter, at room
temperature (175 ml)
·
1 1/4 cups sugar (310 ml)
·
2 large eggs
·
2 tsp pure vanilla extract (10 ml)
·
1/2 cup coarse sugar, optional (125
ml)
·
1/2 cup jam or lemon curd, for
filling (125 ml)
·
1/2 cup icing sugar, for dusting
baked cookies, optional (125 ml)
Directions:
1. Sift
together the flour, baking powder and salt. Cream
the butter and sugar until light and fluffy. Add the
eggs,
one at a time, and beat until
smooth. Beat in vanilla. Beat in the dry ingredients
just until dough holds
together. Form the dough into
two flat rectangles. Cover tightly with plastic
wrap. Refrigerate for 30 minutes.
2. Preheat
oven to 350 degrees F.
3. Line
baking sheets with parchment paper.
4. On
a lightly floured surface, roll one rectangle of
dough to 1/4-inch thickness. Using 2 to 3-inch
cookie
cutters cut out as many cookies
as you can. Place on parchment-lined baking sheets,
at least 1-inch apart.
5. Cut
out tops using same cookie cutters from rolling the
second rectangle of dough, again to ¼-inch
thickness. Then cutting out a
window in each of these cookies with a smaller
cutter or tip of knife. Place on
separate parchment lined baking
sheets, at least 1-inch apart. Re-roll the dough
left over from cutting out the
windows for additional cookies,
ensuring that you have an equal amount of cookie
tops and bottoms. Sprinkle
top cookies with coarse sugar, if
desired.
6. Bake
cookie tops and bottoms until firm and as they just
turn golden around edges, about 8 to
12 minutes.
7. Let
cookies cool on the baking sheet for 5 minutes (this
will help them crisp up and make them less fragile
when transferring the cooling
rack). Using a metal spatula, transfer the cookies
onto a rack to cool
completely.
8.
Spread jam or lemon curd in centre of
bottom cookies and sandwich with top (window)
cookies. Dust with
icing sugar, if desired. Makes 40
sandwich cookies.
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