How to make it

  • Beat the butter and sugar until light and fluffy, add the egg and mix until blended. Mix in the vanilla, flour and salt, stir until blended. Making sure the bottom and sides of the bowl have been scraped down. If the dough doesn't come together with your hands, add a few drops of water to it until it comes together. Shape the dough into a ball and wrap in plastic wrap, pushing the dough into a disc shape. Chill in the fridge for at least an hour.
  • Preheat the oven to 350f degree's and line your baking sheets with parchment paper. Lightly flour your work surface and roll the dough to about 1/8" thick or slightly thicker (just not thinner than an 1/8") I like to use a 2" fluted cookie/biscuit cutter. Cut the cookies and space them out on the lined trays at least a 1/2 inch from each other.
  • Bake for approx. 10-12 minutes, they should be 'just' lightly golden on the edges. Let cool for at least 10 minutes on the trays before transferring to a wire rack to cool completely.
  • Mix the powdered sugar with extract, and add just enough water to make a thin icing.On half the cookies, spoon a small amount of icing onto the center and spread with the back of the spoon. (or lightly tap and turn the cookie and let the icing spread itself) place on a wire rack. Top each cookie with a piece of glace cherry before the icing sets.
  • With the other half of the cookies, dollop a scant tsp of jam onto the center, and top with the iced cookie, pushing down gently to disperse the jam. [Let the cookies dry for several hours at room temperature. You can store them between sheets of wax paper in an airtight container for up to 3 days, or in the fridge for 7 days]

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  • LindaLMT 2 years ago
    Oh My! What beautiful cookies for the holidays! Saved.
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