Sunday, December 19, 2010

Christmas Cookies Part 2

These sugar cookies are the best tasting I have made so far. For the Sugar cookies with seedless raspberry jam you will need a 2 inch round cookie cutter mold and a smaller heart shaped mold. You will also need 250 ml /1 cup of seedless raspberry jam. Apricot or strawberry jam will also do the job well. Hearts may not be very Christmassy for some, but they are a nice addition to the cookie platter.

A variation of this recipe could be to add lemon or orange zest to the dough, shape the dough by hand into small crescent and finish by dipping the baked and cooled cookies in good quality white or dark chocolate (or both).

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