I already started my christmas baking and wanted to share what I've been up to: Moth Cookies! I was invited to a bug-themed Christmas party (so cool, huh?!) I was given this great cutter that's pretty large in size. Each step needs time to dry, so it truly is a labor of love.
I'm about to share with you one of my greatest secrets- the recipe. You can not go wrong with it... I highly doubt you will have a pouty face after serving these. It's a keeper. Warning.. if you want some for yourself, make your own batch, and keep in a secret stash otherwise they'll go quick!
INGREDIENTS:
1 stick of butter, softened
3/4 cup sugar
1 large egg
1 tsp almond extract
1/2 tsp vanilla extract
1 1/3 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
powdered sugar
1 jar of raspberry jam (some people like seeds, but to be safe buy seedless. I prefer Smuckers)
1. In a standing mixer, cream butter and sugar until light and fluffy.
2. Beat in egg, and extracts.
3. In small bowl, combine flour, baking powder and salt, then blend into creamed mixture.
4. Wrap and refrigerate dough for at least 2 hours. You can freeze it too if you don't need to make any cookies for a while.
5. Preheat oven to 375
6. Roll it out, use a circle or heart cutter. Make backs and fronts by cutting out smaller shapes in some of the cutouts.
7. Reroll trimmings and cut more cookies, but if dough becomes warm or soft, put back into refrigerator.
8. Carefully transfer shapes onto ungreased cookie sheets.
9. Depending on your oven, start checking the cookies at 4 minutes. It should be a light tan color but not browned underneath.
10. Spread jam on flat side of whole cookies and spread almost to the edges, then dust with powdered sugar.
In my opinion, they are best the second day when the jam absorbs into the cookie a little. Yum!
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