| Duckie ® |
Rosie's Butter Cookies
Recipe By : Judy Rosenberg
Serving Size : 48 Preparation Time :0:00
Categories : Baked Goods/Breads
Amount Measure Ingredient -- Preparation Method
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2 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 pound (2 sticks) unsalted butter -- at room temperature
1/2 cup granulated sugar
1/2 cup raspberry preserves with seeds
Sift the flour, baking powder, and salt together in a small bowl and
set aside. Using an electric mixer on medium-high speed, cream the
butter
and sugar together in a medium-size mixing bowl until light and
fluffy,
about 2 minutes. Stop the mixer twice to scrape the bowl with a rubber
spatula. Add the flour mixture and mix in low speed for several
seconds.
Scrape the bowl, then turn the mixer to high speed and beat until the
batter
is light and fluffy, about 1 minute. Refrigerate the batter in plastic
wrap
or a covered container for 3 hours. Thirty minutes before baking,
remove the
dough from the refrigerator. Preheat the oven to 275°. Line 2 baking
sheets
with parchment paper or leave them ungreased. when the dough has come
to
room temperature, measure out rounded teaspoonfuls of dough and roll
them
into balls with your hands. Place the balls about 1-1/2 inches apart
on the
prepared cookie sheets. Make a firm indentation in the center of each
cookie
with your thumb or index finger. Bake the cookies until lightly
golden, 25
to 30 minutes. Remove the sheet from the oven and increase the heat to
325°.
Place 1/2 teaspoon jam in the center of each cookie and return the
sheet to
the oven. Bake the cookies just until the mam melts and spreads, about
10
minutes. Allow the cookies to cool on the sheets before eating.
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