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Makes
about 40-50 double cookies
Author Notes
The recipe is from my aunt Jagica collection, such a special, wonderful person that help everybody and a great baker. Everybody loves her, her cooking and baking.
I use the half dough for cookies (about 40-50 double cookies) and another half for apple slab pie.
—anka
Ingredients
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8 ounces
butter
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8 ounces
shortening
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8 ounces
icing sugar
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1 1/2 pounds
flour
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1
egg
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2
egg yolk
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1 tablespoon
baking powder
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1 teaspoon
vanilla
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1
lemon, zest
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jam of your choice ( I use apricot jam )
Directions
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In the bowl beat the butter, shortening and sugar until smooth ( 2-3 minutes ). Beat in the vanilla and lemon zest.
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Gently stir in the flour just until incorporated.
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Flatten the dough into 4 disks, wrap in plastic wrap, and chill the dough until firm but not hard (30 minutes).
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Preheat oven to 350F with the rack in the middle of the oven.
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Roll out the dough between two parchment papers.
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Use a cookie cutter of your choice to cut out the cookies. Make sure you put the same size cookies on the baking sheet for even baking.
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Bake for 6 - 8 minutes for smaller cookies, or until the cookies change colour.
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Using a small knife place a jam on a whole cookie, place a cookie with a hole over the whole cookie, repeat.
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You can use different jams.
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