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xmas sugar cookies w/ raspberry filling Recipe

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xmas sugar cookies w/ raspberry filling

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Ingredients

for sugar cookies 2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon fine salt

1 cup (2 sticks) unsalted butter, at room temperature

3/4 cup granulated sugar

3/4 cup confectioners' sugar

2 large egg yolks

1 teaspoon pure vanilla extract

1/4 teaspoon finely grated orange zest

Coarse sugar

How to make xmas sugar cookies w/ raspberry filling


Xmas cookies are good anytime. i dont know about wine with this but i suggest a big ole glass of soymilk (or milk if you prefer)

Whisk the flour, baking powder, and salt in a medium bowl. Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy 4 about 30 seconds. Add the egg yolks, vanilla and orange zest mixing until fully incorporated. SLOWLY add the flour mixture, and continue beating until the dough comes together, stopping and scraping down the sides of the bowl as needed.

Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm at least 2 hours. Roll dough between lightly floured parchment until about 1/3-inch thick. Transfer sheets to a baking sheet and refrigerate until firm about 30 minutes. Cut into whatever shape u feel like with a cookie cutter, place them on ungreased baking sheets, leaving about 1-inch between cookies. Refrigerate cookies while preheating the oven to 375 degrees F 4 at least 30 minutes. Bake the cookies, until the bottoms are golden, about 10 to 15 minutes depending on shape. Cool on sheets until firm enough to transfer to a rack to cool. eat as is or fill them with jam. i like to make my own but u can be cool and buy a good quality organic type . please do not use some cheap jelly , it ruins the point of making your own xmas cookies.

raspberry jam 4 cups granulated sugar 4 cups raspberries

Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.) Place berries in saucepan. Bring to a full boil over high heat, mash berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.

Add warm sugar, return to a boil, and boil until mixture will form a gel

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