1 cup butter, softened
1-1/2 cups confectioners' sugar
1 large egg
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/2 ounces strawberry gelatin
1 teaspoon baking soda
1 teaspoon cream of tartar
FILLING:
1/4 cup plus 2 tablespoons strawberry jelly
3/4 cup confectioners' sugar
ICING:
1-1/2 cups confectioners' sugar
3 tablespoons 2% milk
1. Preheat oven to 375°. In a large bowl, cream butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, gelatin, baking soda and cream of tartar; gradually beat into creamed mixture.
2. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
3. For filling, in a small bowl, beat jelly and confectioners' sugar. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place about 1/2 teaspoon filling in center of half of the cookies. Cover with remaining cookies. Press edges with a fork to seal. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and filling.
4. Bake 10 to 12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
5. In a small bowl, mix confectioners' sugar and milk until smooth. Drizzle over cookies; let stand until set. Store in an airtight container in the refrigerator.
I learned to bake with my grandmother and mother. I knew I was giving them a sweet new family tradition when I shared this recipe with them.
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch + cooling
YIELD: 3.50 dozen.
Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare filling and cookies. Bake and decorate as directed.
Nutrition Facts
1 cookie: 121 calories, 5g fat (3g saturated fat), 16mg cholesterol, 70mg sodium, 19g carbohydrate (13g sugars, 0 fiber), 1g protein.