Ingredients
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3/4 cup butter, softened
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1 (14-ounce) can sweetened condensed milk
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2 eggs
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2 teaspoons vanilla
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2-3/4 cups flour
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2/3 cup Hershey’s cocoa
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 cup ground almonds
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Apricot or raspberry preserves or jam
- Confectioners’ sugar (optional)
Directions
In a large mixer bowl, beat butter, sweetened condensed milk, eggs and vanilla until well-blended. Stir together flour, sugar, baking powder and baking soda; gradually add to butter mixture, beating until well blended. Stir in almonds.
Divide dough into fourths; wrap each in plastic wrap. Refrigerate about 3 hours.
Heat oven to 350 F. Working with 1 dough at a time (keep remaining portions refrigerated) on floured surface, roll dough 1/8-inch thick. Cut into an equal number of 2-inch rounds. Place half of rounds onto prepared cookie sheet. Spread about 1/4 teaspoon preserves in center of each round. Using 1-inch round or star-shaped cutter, cut out center portion of remaining half of rounds. Place cut-out rounds on filled rounds; press edges together lightly.
Bake 6 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Sprinkle confectioners’ sugar on top, if desired.
Yields about 5-1/2 dozen cookies
Recipe By a New York reader
The Link LonkMarch 17, 2021 at 04:45PM
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