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Christmas Cookies

Source: Food & Wine
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Active Time:  25 Minutes
Total Time:  1 Hour
  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: 92
Fat. Total: 5g
Protein: 1g
Carbohydrates, Total: 10g
Sodium: 4mg
% Cal. from Fat: 49%
Cholesterol: 31mg
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