These cookies bing back memories of my childhood during the holiday season. Its an easy cookie to make, and topped with raspberry jam (homemade or store bought) its pure perfection!
Ingredients:
1 (113 grams) stick butter, at room temperature
1/2 cup granulated sugar
2 egg yolks
1/2 teaspoon vanilla extract
1 1/2 cups all- purpose flour
1/2 teaspoon salt
Raspberry Jam (Recipe below for homemade or store bought)
1/4 cup dry roasted, salted pistachio
Powdered sugar
Yields: 10 cookies
Prep Time: 1 hour 15 minutes
Cook Time: 10-12 minutes
Method:
In a stand mixer with a whisk attachment, beat the butter with the sugar until creamy and fluffy.
Add the egg yolks one at at time. Make sure to scrape the batter before adding the second yolk.
Add the vanilla extract.
Remove the bowl from the stand, and with a wooden spoon mix in the flour and the salt.
Use your hands to knead the dough and form it into a flat disk. This dough is stiff. Don't worry, as long as it comes together, there is no need to add more butter or liquid.
Wrap with plastic wrap and place in the refrigerator for at least an hour.
In the meantime, you can start working on the raspberry jam (recipe below).
Remove the dough from the refrigerator, and on a lightly flour work surface, roll the dough out to 1/4 inch thick.
Preheat the oven to 350° F. Line 2-3 baking sheets with parchment paper.
Using a 2 inch round cookie cutter, cut the dough and place on the baking sheets.
Stamp out the middle of some of the cookies. I used a star cutter.
Bake for 10-12 minutes. Remove from the oven, and allow to cool for 5 minuites.
In a food processor, place the pistachio and finely grind.
When the cookies are cooled, take the un-stamped cookie and turn it over on its rough side.
Spread with 1 teaspoon of the jam.
Sprinkle with the ground pistachio.
Top with the stamped cookie. Dust with powdered sugar.
Raspberry Jam:
Ingredients:
1 cup fresh raspberries
1/2 cup sugar
Method:
Place the raspberries in a heavy- bottom saucepan.
Add the sugar. Mix and set aside for 10 minutes.
Place the saucepan over medium heat and cook for 20-30 minutes until the mixture thickens.
Remove from the heat and place in a sterilized jar.