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Christmas Cookies

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Source: Food & Wine

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Active Time:  25 Minutes
Total Time:  1 Hour
Yield:  Makes about 4 dozen

You can make these incredibly buttery jam-filled cookies as plain or fanciful as you wish. This recipe comes from Susan Lantzius, baker extraordinaire and an assistant editor at Food & Wine Books.

RECIPE INGREDIENTS

2 1/2 sticks (10 ounces) unsalted butter, at room temperature

1 cup sugar

4 large egg yolks, at room temperature

1 teaspoon finely grated lemon zest

1 teaspoon pure vanilla extract

3 cups all-purpose flour

Apricot or seedless raspberry jam

Sprinkles, for decorating

DIRECTIONS

In an electric mixer, beat the butter with the sugar and a pinch of salt until creamy. Beat in the egg yolks, lemon zest and vanilla. On low speed, beat in the flour, 1 cup at a time, until just combined. Divide the dough into 4 equal pieces and flatten them into smooth disks. Wrap separately in wax paper and refrigerate until firm, at least 30 minutes, or for up to 2 days; or freeze for up to 1 month.

Preheat the oven to 350 degrees F.

On a lightly floured surface, roll 1 disk of the dough 1/8 inch thick. Using cookie cutters, cut the dough into star and moon shapes. Use mini cutters to stamp out patterns in half of the cookies and decorate with sprinkles. With a metal spatula, transfer the cookies to a large cookie sheet lined with parchment paper. Bake for 15 to 20 minutes, until pale golden. Let the cookies cool on the parchment, then transfer to a rack to cool completely. Repeat with the remaining disks.

Spread a rounded teaspoon of jam on each of the solid cookies and top each with a decorated cookie.

MAKE AHEAD:
The cookies can be stored for up to 3 days in an airtight container.)

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes about 4 dozen

Calories:

Fat. Total:

Protein:

Carbohydrates, Total:

10g

Sodium:

4mg

% Cal. from Fat:

49%

Cholesterol:

31mg

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