Jam-Filled Playing Card Cookies

Name: Jam-Filled Playing Card Cookies
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 18
Cuisine: Global
Ingredients: 118 milliliters apricot jam, heated and strained; 177 milliliters confectioners sugar; 1 large egg yolk; 532 milliliters all-purpose flour; 2 teaspoons finely grated fresh lemon zest; 0 teaspoons salt; 118 milliliters strawberry jam, heated and strained; 2 sticks (3/4 cup plus 2 tablespoons) unsalted butter, softened

Jam-Filled Playing Card Cookies might be just the dessert you are searching for. This vegetarian recipe serves 18. One serving contains 186 calories, 2g of protein, and 9g of fat. Head to the store and pick up lemon zest, confectioners sugar, egg yolk, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Sift confectioners sugar into a large bowl, then beat with butter and zest with an electric mixer at medium speed until pale and fluffy. Beat in yolk, then beat in flour and salt.

Ingredients you will need

Powdered Sugar

Butter

All Purpose Flour

Salt

Egg Yolk

Equipment you will use

Hand Mixer

Bowl

Quarter dough and roll out each quarter between sheets of parchment or wax paper into an approximately 9- by 7-inch rectangle (3/4 inch thick). Stack rectangles, still between paper, on a baking sheet and freeze at least 30 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Sheet

Wax Paper

Preheat oven to 350°F.

Equipment you will use

Oven

Transfer 1 paper-enclosed rectangle to a work surface (keep remaining rectangles frozen).

Remove top sheet of paper and replace it loosely. Flip over paper-enclosed rectangle and discard paper now on top.

Trim dough to a 71/2- by 6-inch rectangle with a sharp knife and a ruler.

Ingredients you will need

Dough

Equipment you will use

Knife

Cut lengthwise into thirds, then crosswise into thirds to form 9 (2 1/2- by 2-inch) rectangles.

Carefully transfer cookies with a metal spatula to a buttered baking sheet and bake in middle of oven until edges are just pale golden, about 10 minutes. Cool on baking sheet on a rack 5 minutes, then transfer to racks to cool completely.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

Spatula

Cut and bake 9 more cookies in same manner.

Ingredients you will need

Equipment you will use

Oven

Roll out and cut in same manner as above, but before baking, use cookie cutters to cut out shapes from 2 corners of each card.

Ingredients you will need

Roll

Equipment you will use

Cookie Cutter

Do not cut too close to edge or cookie will break.

Ingredients you will need

Bake cookies in same manner as solid ones.

Ingredients you will need

Equipment you will use

Oven

Arrange 9 solid cookies, bottom sides up, on a work surface and spread each with 1 1/2 teaspoons warm strawberry jam. Top each with a cutout cookie, pressing gently to help adhere. If necessary, spoon some of remaining jam into cutouts. Sandwich remaining cookies with warm apricot jam.

Ingredients you will need

Jam

Apricot Jam

Spread

• Stack of dough rectangles can be frozen up to 2 days. Thaw 15 minutes before trimming.• Cookies (without jam) keep in an airtight container at room temperature 2 days.• Jam-filled cookies are best eaten within 1 day.

Ingredients you will need

Dough

Jam