Rasberry window cookies
- 2 sticks unsalted butter
- 1/2 box powdered sugar, store has 1 pound boxes
- 2 whole eggs
- 1 tablespoon vanilla
- 4 1/3 cups all purpose flour
- 1 ½ teaspoon baking powder
- 1/2 teaspoon salt
- 1 jar seedless raspberry jam
Mix butter and powdered sugar in mixer until creamy.
Add eggs, one at a time, until incorporated. Add vanilla.
Now scale your flour, salt, and baking powder. Then add this mixture to your butter, sugar, and eggs mix while the mixer is on low speed. The dough will form and at this point stop and place the dough in the fridge for 30 minutes.
On a clean surface, sprinkle flour generously on the surface. Place the cold dough on the table and sprinkle dough with flour. Roll out the dough using a rolling pin. Roll from the center out. If the dough starts to stick sprinkle more flour. Roll the dough out until it's 1/8 inch thick.
Using a set of graduated heart shaped cookie cutters (available at Michaels) pick your size of cookie you want to make. Remember, it’s a window, so use larger cutter to start. Go ahead and cut out cookies and place on cookie sheet. Leave ¼ inch of room between each.
With a smaller cutter, cut out a smaller heart out of the center of half of the large hearts you just placed on the sheet.
Place in preheated oven 350 degrees for 10 to 12 minutes. Cookies should be light to golden brown. Allow cookies to cool.
On the large hearts spread a thin layer of raspberry jam. On the hearts with the centers cut out sprinkle powdered sugar through a fine, mesh screen or sifter until the cookie is lightly dusted.
Place the sugared cookie on top of the jammed cookie and your raspberry window will appear.
This recipe is courtesy of Chef Geoff Blount. For more information on the International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College, click here.