These delightful cookies make a stunning display and because they are filled with fruit preserves and fresh fruit creme they are as delicious as they are beautiful.
Sugar cookie sandwiches look much like Betty Crocker's classic windowpane cookies only better! Instead of baked crushed candies fresh fruit creme and fruit jams are layered between the best fool proof sugar cookies you will ever make.
Start by making sugar cookie dough.
Roll out to 1/4" thick
Cut desired shapes with a large cookie cutter. We chose hearts to celebrate Valentines day.
Then cut a smaller shape out of half of the cookies.
Cook for a few minutes until poofy but not browned. Silicon non stick baking liners are great to ensure that the cookies do not brown or stick.
Remove to racks until cool.
Fill with your choice of jam, jelly, fruit preserves or raspberry creme.
For beautiful color and fresh taste I prefer using fruit in my frostings and creme fillings instead of food coloring and artificial flavorings.
Foolproof Sugar Cookies
by Tristin Rieken based on Jenny Keller's Jenny Cookies recipe from her book Eat More Dessert
- 5 1/2 C all purpose flour, plus more for rolling
- 1 T baking powder
- 1 t salt
- 2 C (four cubes) unsalted 'sweet cream' butter
- 2 C sugar
- 2 eggs
- 1 T pure vanilla extract
- Preheat the oven to 375°F.
- Into a medium bowl, whisk together flour and baking powder.
- In a large bowl, beat butter and sugar until light and fluffy. Beat in the eggs, one at time, and vanilla until well combined.
- Add the flour mixture a little at a time until incorporated.
- Divide the dough in four pieces and wrap each ball in a piece of plastic wrap. Press down to form a disk.
- Refrigerate for at least 10 minutes before rolling. The dough can be refrigerated up to 7 days tightly wrapped, or pop it in a freezer bag and freeze for later.
- Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking.
- Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a baking sheet, placing the cookies about ¾ inch apart.
- Bake one sheet at a time in the middle of the oven until puffy but not visibly browned, about 7 minutes.
- Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Repeat with the gathered scraps and remaining disk until all the dough has been used.
Fresh Raspberry Creme Frosting
by Tristin Rieken of ONEarmedMAMA.com
- 2 ounces cream cheese, softened (half a package)
- 1/4 pint fresh raspberries, rinsed and dried (about 1/4 cup)
- 3 cups powdered sugar
- Whip the cream cheese and raspberries until combined.
- Add powdered sugar.
- Store refrigerated in airtight container until ready to use.