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Cookie
Recipes - Highland Cookies Recipe
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Sugar Cookie Recipes - Highland Cookies Recipe
Ingredients
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2 cups/300 g all-purpose/plain flour
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1 1/2 tsp baking powder
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1/8 tsp salt
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1
cup/250 g butter, softened
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1 1/2 cups/300 g granulated sugar
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1 large
egg
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1/2 tsp vanilla extract/essence
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1/2
cup/160 ml raspberry preserves
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1/3 cup/50 g confectioners'/icing sugar
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1 tbsp water or more as needed
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10 candied
cherries, cut in half
Method:
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Sift the flour,
baking powder, and salt into a large bowl.
Beat the butter
and sugar in a large bowl with an electric mixer at
high speed until creamy.
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Add the egg and vanilla,
beating until just blended. Turn the dough out onto
a lightly floured surface and knead until smooth.
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Press the dough into a disk, wrap in
plastic wrap, and refrigerate for 30 minutes. Preheat the oven
to 350°F/180°C/gas 4. Butter two cookie sheets.
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Roll out the
dough to a thickness of 1/4 inch (5 mm). Use a
1 1/2-inch (4-cm) cookie cutter to cut out the
cookies.
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Gather the dough
scraps, re-roll, and continue cutting out cookies
until all the dough is used. Use a spatula to
transfer the cookies to a cookie sheet, placing them
1 inch (2.5 cm) apart.
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Bake for
8-10 minutes, or until lightly browned. Cool on the sheets
until the cookies firm slightly. Transfer to racks
to finish cooling.
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Warm the
raspberry preserves in a small saucepan over low
heat until liquid. Stick the
cookies together in pairs with the preserves.
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Mix
the confectioners' sugar with enough water to make a spread able frosting. Spread the
tops of the cookies with the frosting and decorate
with a half cherry.
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