Cooking time: 45minutes -1 hr
ü 2 cups all-purpose flour (480 ml)
ü 1 cup granulated sugar (240 ml)
ü 1/2 cup unsalted butter
ü 2 tsp lemon rind (finely grated)
ü Jam (any flavour you like. I alternated
between Strawberry jam and Apricot jam.)
ü Confectioners’ sugar for dusting
1) Using an electric beater, whip together
eggs, butter, vanilla essence and lemon rind to a mixture of smooth
consistency. Add sugar and whip again.
2) In a separate bowl,
mix flour, salt and baking soda. Slowly pour the egg-butter mixture into it and
knead soft dough.
3) Divide the dough into
small balls and beginning with one at a time, place them under a plastic
wrap. Flatten them with a rolling pin. Unfold the wrap and using a cookie
cutter, cut out a round shape serrated around the edges.
4) Since you need to
sandwich two cookies together with an eye carved right in the cookie laid on
top so that the jam underneath is shown, you need to use a small cookie
cutter to cut out the centre most portion of the cookie lying on top.
5) Once that done,
transfer the cookies to baking sheet lined with parchment paper or aluminium
foil. (I always prefer using aluminium foil for baking cookies because the
crust gets browned nicely.)
6) Preheat the oven to
375 F/190 C. Bake the cookies for 15-20 minutes till the tops are slightly
browned. Cool on a wire rack till the cookies harden.
7) Now put a spoonful of
your favourite jam on the bottom cookie and dust the upper cookie with
confectioners' sugar before placing it on top.
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