Jelly Filled Ravioli (sugar Cookies)

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 24
• 2 1/4 cups all-purpose flour (326 grams)
• 1/4 teaspoon salt
• 3/4 cup sugar (150 grams)
• 12 tablespoons unsalted butter (170 grams)
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1/2 cup raspberry preserves (or any flavor)
• 1/4 cup sifted confectioners' sugar, for garnish (give or take)

Recipe

• 1 in a small bowl or plastic bag, whisk together the flour and salt.
• 2 in a mixer: soften the butter.
• 3 cream together the sugar and butter until fluffy.
• 4 add the egg and vanilla extract and beat until blended.
• 5 on low speed, gradually add the the flour/salt to the butter mixture and mix until incorporated.
• 6 add water, a few drops at a time, only until the dough starts to come away from the sides of the bowl.
• 7 or, in a food processor, combine butter and sugar.
• 8 process until creamy.
• 9 add egg and vanilla extract.
• 10 pulse until combined.
• 11 add flour/salt to food processor and pulse until well blended.
• 12 either method: scrape the dough onto a sheet of plastic wrap and use the wrap, not your fingers, to press the dough together to form a thick flat disc.
• 13 wrap it well and refrigerate for at least 2 hours, preferably no longer than 3.
• 14 place two oven racks in the upper and lower thirds of the oven.
• 15 preheat oven to 350 degrees.
• 16 on a lightly floured surface, roll out the dough to a 1/8-inch thickness.
• 17 cut in 2.5" to 3" simple shapes (flowers, circles, diamonds, etc) just be sure to cut at-least two of each.
• 18 reroll the scraps, chilling them first, if necessary.
• 19 place 1/2 teaspoon of preserves into the center of the bottom half of the cookies, brush a bit of warm water around the perimeter of the cookie and place the matching top over the jelly.
• 20 seal by pressing lightly and evenly with your fingers.
• 21 with a small, angled metal spatula or pancake turner, transfer the cookies to parchment covered cookie sheets.
• 22 bake for 8-12 minutes or until the cookies begin to brown around the edges.
• 23 for even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
• 24 use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool before dusting with powdered sugar.