A sugar cookie base topped with the jam of your choice and a drizzle of icing.
Prep Time30mins
Cook Time30mins
Servings: 48cookies
Ingredients
1cupbutterlightly salted
1½cupspowdered sugar
1egg
1tsppure vanilla extract
½tspalmond extract
1tspbaking powder
¼tspsalt
2½cupsall-purpose flour
½cupraspberry jamor any other flavor fruit preserves
Icing
1cuppowdered sugar
2tbspmilk, cream, or evaporated milkadd more as necessary to reach desired consistency
½tsppure vanilla extract
Instructions
Preheat oven to 350.
Line two baking sheets with parchment.
Cream butter and sugar.
Add egg, almond extract, and vanilla extract. Stir until well combined.
In a separate bowl, whisk together flour, salt, and baking powder. Add gradually to creamed mixture until well combined.
Divide dough into four parts. On each sheet, make two logs of dough, about 4" wide and 12" long. You can use your hands for this, and put some flour on your hands and the dough to make it easier to handle.
Use your thumb or hand to press an indentation, or trough, down the center of each log of dough.
Bake for 10 minutes.
Remove from oven and spoon jam into the trough.
Return to the oven and continue to bake for 10-15 minutes longer, or until edges are browned.
Cool on pan for about 10 minutes.
Use a pizza roller or bench scraper to cut each log into 1" strips.
Frosting
Combine powdered sugar, milk, and vanilla in a bowl and whisk until well combined and no lumps of powdered sugar remain. For best results, load a pastry piping bag with the frosting, or put it in a sandwich bag and snip off a corner.