Sandwiching jelly between two layers of the basic dough creates these stained glass-like creations. "Your favorite raisin filling is excellent in these cookies, too," Gloria suggests.
- 2 cups Basic Cookie Dough
- Assorted jellies or jams
- On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. round cookie cutter. using a 1-1/2-in. cookie cutter of your choice, cut out the center of half of the cookies (discard centers).
- Place whole cookies 2 in. apart on greased baking sheets. spread with 1 teaspoon jelly or jam; top with cutout cookies. Pinch edges with a fork to seal. Bake at 375° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: about 2 dozen.
Originally published as Jelly Sandwich Cookies in Quick Cooking November/December 2002, p52
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