These wonderful cookies require a bit of extra effort to make and assemble. But the delight of family and friends when serving them makes them all worthwhile. And they are beautiful-looking!
Ingredients
- all-purpose flour: 2 cups
- baking soda: 0.5 tsp
- salt: 0.25 tsp
- ground cinnamon: 0.25 tsp
- white sugar: 0.75 cup
- butter at room temperature: 0.5 cup
- egg substitute: 0.25 cup
- vanilla extract: 1 tsp
- seedless raspberry jam: 0.25 cup
- confectioners' sugar: 1 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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Mix flour, baking soda, salt, and cinnamon together in a bowl using a whisk.
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Beat white sugar and butter together with an electric mixer on high in a bowl until light and fluffy; add egg substitute and vanilla extract. Beat until well blended.
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Gradually beat flour mixture into sugar-butter mixture until dough is soft. Divide dough into 2 equal balls and wrap each portion in plastic wrap. Chill dough in refrigerator for at least 1 hour.
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Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
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Roll 1 dough ball into a 1/8-inch thick rectangle on a lightly floured surface; cut into 32 cookies using a square, star, or circular cookie cutter. Repeat with the second dough ball. Cut out the center of 32 cookies using a 1-inch square cookie cutter. Arrange all 64 cookies on the prepared baking sheets about 1 inch apart.
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Bake cookies in the preheated oven until edges are lightly browned, about 10 minutes. Cool on pans for 5 minutes before transferring cookies to wire racks to cool completely.
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Spread about 1/2 teaspoon raspberry jam into the center of each whole cookie. Sprinkle the cut-out cookies with confectioners' sugar; place 1 cut-out cookie atop each raspberry jam-topped cookie.
