I had to decide what to post today, and I have been craving these adorable window cookies since I bought raspberry jam. These cookies work for fall,winter, spring, and summer. Wouldn’t they make just a great snack. So, this throw back Thursday I thought I would reshare this recipe.
1 3/4 cups of flour 1 stick of softened butter 1/2 tsp vanilla
1 cup packed Brown sugar
1tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
A pinch of cloves
1/2 cup or raspberry preserves warmed in microwave for 30 second.
Powder Sugar for dusting.
Preheat oven to 375 degrees and in a bowl, cream the butter and sugar. When a smooth consistency add the egg and vanilla. Mix until creamy. Then in a separate bowl sift the dry ingredients together. If you do not have a sifter or a fine strainer just use a wire whisk to mix the dry stuff. Then add a bit at a time, the wet mix to the dry. Until all in the bowl. If it is hard mixing with a spoon mix with hands the rest of the way. Then form a round disk and store in fridge for 1hr up to 3 days. Roll out dough and cut your favorite shapes. I used two hearts. You want to use the big size cutter then a size or two smaller of the same cutter shape. It is so you get a beautiful window effect.
Bake cookies on a parchment lined cookie sheet for 10 mins or until golden brown. Then cool on cookie sheets. Once cool, take the raspberry preserves and heat in the microwave for 30 seconds. With a spoon spoon a bit on each full size cookie. Top with the cut out top. Then dust with powder sugar. DONE
For Halloween or fall you can use different size pumpkin or leaf cookie cutters. just be sure one is really small for the window effect. Happy TBT!