Cat's Eye Cookie

  • 2-3 dozen
  • 30 min
  • 15 min

Ingredients

  • 3 cups all-purpose flour
  • 1/2 pound (2 sticks) cold butter, cut into cubes
  • 2 tablespoons vanilla sugar
  • 1 cup sour cream
  • Jam of choice
  • Confectioners’ sugar

Directions

  1. Heat oven to 425 F. In a large bowl, cut butter into flour as for pie dough. Add vanilla sugar and sour cream, and bring together quickly. Wrap dough in plastic and refrigerate for 2 hours.
  2. On a parchment-lined baking sheet, roll dough thinly and cut into circles of the diameter you wish, leaving 1 inch between. Using a smaller, round cutter, cut the center out of half the circles. Remove scraps, reroll and cut more cookies. Bake 10-15 minutes or until turning lightly brown around the edges.
  3. When the cookies have cooled, sprinkle confectioners’ sugar on those with holes and spread a light layer of jam on the whole cookies. Press them together lightly, confectioners’ sugar and jam sides up. When set, store tightly covered.

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