Jam Filled Spice Cookie
By: Harpie
Published: Friday, December 18, 2009 - 2:42am

Ingredients




1 cup butter or margarine
1/2 cup sugar
3 cups flour
1/2 cup Karo Dark Corn Syrup
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1 egg
Apricot and
or raspberry preserves

Preparation

1 In a large bowl with mixer at medium speed, beat butter and sugar until light and fluffy. At low speed, beat in flour and remaining ingredients except preserves; beat until well mixed, constantly scraping bowl with rubber spatula.  2 With hands, shape dough into a ball; wrap with plastic wrap. Refrigerate until easy to handle, about 1 hour. 3 Preheat oven to 350. On lightly floured surface with floured rolling pin, roll half of dough 1/4 inch thick, keeping remaining dough refrigerated. With floured 2 1/2 inch round cookie cutter, cut dough into rounds. With floured 3/4 inch round cookie cutter, cut out centers from half of the rounds. 4 With pancake turner, place rounds 1/2 inch apart on ungreased cookie sheets. Bake 10 to 12 minutes until lightly browned. Move cookies to wire racks to cool. Repeat with remaining dough and trimmings. 5 To assemble cookies, spoon about 3/4 teaspoon preserves in center of each cookie without cut-out center; top each with a cookie WITH cut-out center, gently pressing cookies together. Store in tightly covered container to use within 1 week.

About


Prepare about 2 1/2 hours before serving or up to 1 week ahead.

Comments:
Harpie

I cleaned up the text a little and removed the redundant numbering. I also added cookie cutters to the tools list, since they are essential to the recipe.
I'm always looking for a good way to use my grandma's berry jam, and this sounds like a straightforward and tasty way to go next. I look forward to trying it. Thank you!