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Cherry-Filled Cutouts

Mom has been making this cookie since 1953. They will freeze for over two months and still taste great! —Beth Neels, Ontario, NY
  • Total Time
    Prep: 40 min. + chilling Bake: 15 min./batch
  • Makes
    about 2 dozen

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cherry preserves
  • 1/4 cup chopped slivered almonds

Directions

  • Cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap and refrigerate 4 hours or until firm enough to roll.
  • Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Using floured 2-3/4-in. and 3-in. cookie cutters, cut an equal number of circles in each size. Using a floured 1-in. cookie cutter, cut out centers from larger circles.
  • For filling, mix preserves and almonds. Place solid circles 1-1/2 in. apart on parchment-lined baking sheets. Spoon 2 teaspoons filling on center of each. Top with cutout circles.
  • Bake until golden brown, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.

Test Kitchen tips
  • Using a smaller dough circle on the bottom helps the top dough self-seal over the bottom.
  • If you don’t have a 2-3/4-in. cookie cutter, cut all circles with a 3-in. cutter, taking care to not spread the filling too close to the edge.
  • Nutrition Facts
    1 sandwich cookie: 240 calories, 9g fat (5g saturated fat), 36mg cholesterol, 170mg sodium, 38g carbohydrate (21g sugars, 1g fiber), 3g protein.
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