Adapted from my Grandma’s recipe. This is more of a buttery sugar cookie as compared to a regular sugar cookie.

You will need two cookie cutters of the same shape for this one, one big and one small for the window effect.

Makes about 24-28 cookies depending on the size of the cookie cutter.

Cookie

¾ cup (175 mL) unsalted butter, at room temperature

1 cup (250 mL) granulated sugar

2 large eggs, I use omega-3

1 tsp (5 mL) pure vanilla extract

2 ½ cups (625 mL) all-purpose flour

1 tsp (5 mL) baking powder

Filling

Approx. 1/3 cup (75 mL) seedless pure raspberry jam

 

Icing

1½ cups (375 mL) icing sugar

¼ tsp (1 mL) pure almond extract

Approx.1 tbsp (15 mL) hot water, enough to make a glaze

 

1        Line two rimless baking sheets with parchment paper.

2        In large bowl, using an electric mixer, beat butter with sugar until fluffy; beat in eggs one at a time. Add vanilla extract and beat in.

3        In separate bowl, whisk flour with baking powder; gently stir into butter/sugar mixture.

4        Chill in the fridge for at least an hour, this will make it easier to roll out.

5        Make sure the rack is in the centre of the oven. Preheat oven to 375°F (190°C)

6        On lightly floured surface, roll out dough to 1/8-inch (3 mm) thickness. The dough is very soft, so you might have to flour the board a little thicker than usual. Make sure your rolling pin is well floured as well.

7        Using the larger festive cookie cutter, cut out cookies. If it sticks to the dough, lightly flour. Place the cut out cookies about 1 inch (2.5 cm) apart on prepared baking sheet. Important note: For half the cookies use the smaller cookie cutter to cut out a window. It’s important to do this right on the baking sheet and not on the board, transferring the cut out from the board to the sheet can misshapen the cookie and then they won’t fit together when you are assembling them in step 10. Repeat until all of the dough has been used.

8        Bake for about 6-7 minutes or until edges are golden. Cool on the pan for 2 minutes, remove from pan and then transfer to cooling racks; let cool completely. (You can bake them and then store in an airtight container for up to 3 days or freeze for up to 1 month before you go onto the next step)

9        Make the icing: In small bowl, stir together the icing sugar, almond extract and enough hot water to make thin icing; spread over tops of the cookies that have the window. Let dry completely, about an hour.

10    Lightly spread bottoms of half of the cookies with jam; top with iced cookies. Let set for an hour. Carefully store in an airtight container in between layers of parchment or waxed paper.

No nutrient breakdown….it’s a treat so just eat one…….