Served with a cup of tea, these tender sugar-cookie sandwiches – crowned with pieces of candied cherries – are a truly Victorian treat.
- Portion size 25 servings
- Credits : Canadian Living Magazine: May 2002
Ingredients
Topping:
Method
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla.In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture in 3 additions.
Between sheets of waxed paper, roll out dough to 1/8-inch (3 mm) thickness. With 2 1/2-inch (6 cm) round serrated cookie cutter, cut out circles; place 2 inches (5 cm) apart on parchment paper–lined or greased rimless baking sheets.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until edges are light golden, about 10 minutes. Let cool completely on pans on racks. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 3 weeks.)
Spread jam on half of the cookies; top with remaining cookies.
Topping: In small bowl, stir icing sugar with almond extract; drizzle in enough of the water to make spreadable icing. Spread on top of each cookie sandwich; top with cherry piece. Let stand until set, about 1 hour. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 3 weeks.)
Nutritional facts Per cookie: about
- Sodium 75 mg
- Protein 1 g
- Calories 117.0
- Total fat 4 g
- Cholesterol 17 mg
- Saturated fat 2 g
- Total carbohydrate 20 g
%RDI
- Iron 4.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 4.0
