These cookies are best made a day ahead so the jam and shiny almond glaze have time to soak into the cookie.
- Portion size 24 servings
- Credits : Canadian Living Magazine: July 2007
Ingredients
Icing:
Method
In large bowl, beat butter with sugar until fluffy; beat in egg and almond extract. In separate bowl, whisk flour with baking powder; stir into butter mixture.On lightly floured surface, roll out dough to scant 1/8-inch (3 mm) thickness. Using 1-1/2- to 1-3/4-inch (4 to 4.5 cm) round cookie cutter, cut out shapes. Place, about 2 inches (5 cm) apart, on ungreased rimless baking sheets. Bake in centre of 350°F (180°C) oven for about 10 minutes or until edges are golden. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 3 days or freeze for up to 1 month.)
Spread bottoms of half of the cookies with jam; top with remaining cookies.
Icing: In small bowl, combine icing sugar, almond extract and enough hot water to make thin icing; spread over tops of cookies. Top each with cherry piece. Let stand until icing is dry, about 3 hours. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 2 weeks.)
Nutritional facts Per cookie: about
- Sodium 17 mg
- Protein 1 g
- Calories 126.0
- Total fat 4 g
- Cholesterol 18 mg
- Saturated fat 3 g
- Total carbohydrate 21 g
%RDI
- Iron 4.0
- Folate 11.0
- Calcium 1.0
- Vitamin A 4.0
