I don’t know about you, but I have a lot of baking to do this week! (Which somehow seems to spill into the New Year as well.)
When I see the great goodies that other people make or bring to events or as gifts, I often think to myself, I really need to get some new cookie recipes. So I thought this might be a fun, quick, and easy way to share some cookie recipe ideas with each other. Listed below is mine, but I would love if you would leave a comment with your favorite cookie recipe. Then come back and see what people have left! Maybe we can all pick up a new recipe this year, just in time to ring in 2012!
What you Need:
- 1/2 cup margarine
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 2 3/4 tsp baking powder
- 1/2 tsp salt
- Red raspberry seedless preserves
- Confectioners’ sugar
- In a large bowl with electric mixer on medium speed, cream together margarine and sugar until light and fluffy. Add eggs and vanilla. Mix well.
- Sift together flour, baking power and salt. Add to wet mixture. beat until well blended.
- Divide dough into four equal portions. Wrap individually with plastic wrap. Refrigerate a least one hour or overnight.
- Preheat oven to 350F. Spray baking sheet with cooking spray. Place one portion of dough between two sheets of waxed paper; roll to 1/8 inch thickness. Cut into a star, heart or other seasonally appropriate shape using a 2.5 inch cookie cutter. Place one inch apart on prepared cookie sheet. Cut out another similar shape in the center of half of the cookies using a one inch cookie cutter. Repeat with remaining dough.
- Bake 8 to 10 minutes or just until edges are lightly browned. Removed to wire racks. Cool completely.
- Sift confectioners’ sugar over the cookies with the shape cut out of the center. Assemble cookies by spreading 2 tsp of preserves on each solid shape cookie. Top with shaped cookie with the center cut out. Store in airtight container at room temperature.