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Posts : 320
Join date : 2009-04-27
Age : 61
Location : South Carolina

PostSubject: SHORTBREAD DIAMOND JAMMIES   Wed May 27, 2009 9:42 am


1 1/4 cups unsalted butter, softened
1/2 cup each brown sugar and sugar
2 large egg yolks
1/2 tsp each almond and vanilla extracts
1/4 tsp salt
3 1/3 cups flour
1/2 cup each red raspberry preserve and apricot jam
Confectioners sugar for dusting
3" and 1 1/2" diamond cookie cutters

1). Beat first 7 ingredients in bowl until creamy. Beat in flour until
incorporated. Divide dough into 4 portions, roll each portion between sheets of
wax paper to 1/8" thick. Slide dough onto baking sheet, stacking dough. Chill 30
min. or until firm. Heat oven to 325 degrees. Peel top paper off 1 sheet of
dough. Cut diamonds with floured 3" cutter. Place on ungreased baking sheets.
Press dough scraps together and refrigerate.
2). Bake 14 min. or until lightly golden at edges and set on tops. Cool 2 min.
on baking sheet then transfer to cool completely. Cut 3" diamonds from another
sheet of dough. Transfer diamonds to baking sheet, with floured 1 1/2" diamond
cutter, cut out centers. Remove centers, add to scraps. Bake and cool cutouts as
above. Repeat with rest of dough, scraps.
3). TO ASSEMBLE---Spread a teaspoon preserves or jam on each whole cookie. Top
with cutout cookies, dust with confectioners sugar and serve with a cup of
coffee or a cold glass of milk, if desired. MAKES 32 COOKIES.
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