These are simple sugar cookies, covered with more sugary meringue and dosed with a layer of sticky, chewy jam. With a tease of red, these cookies are dressed enough for Christmas and goodness, they’ll glam in any other event. You may want to park them a shelf higher, as they tend to get lots of stares from the little ones, who poke and pick them.
A word of caution – it does take a while to bake these, so you might want to kill time by sweeping floors, painting nails… or scrolling Mom’s Dish for more ideas. Keep in mind that these cookies are made to look delicate, so try not to make them too large in size.
As for the cookie cutters, I’ve used the Progressive biscuit cutters, which you can find at your local department store. The variety of size options are amazing and also came in handy with Peirogis.
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- In a large bowl, whisk together butter, sugar, vanilla extract and egg yolk.
- As soon as the mixture is smooth, add baking powder and flour in small portions, mix in with spatula or by hand.
- Dough will be a bit crumbly but that is OK.
- Using a stand up mixer, on high, beat together egg whites with sugar, until stiff peaks; it will take about 10 minutes. (after-picture is missing)
- Break off a part of the dough, cover it with a plastic and roll it out into 1/4 of an inch thickness.
- Using a cutter, cut out the size of cookies based on your preference. Use a knife to lift each cookie to move it into a baking sheet.
- Place a tip inside a piping bag, using a toothpick draw a line of color on the inside. Pipe out a shape of your preference on top of each cookie.
- Bake cookies at 200F for at least 120 minutes, to see if meringue is baked, tap it with a spoon to see if they make a hallow sound. Stick two cookies together by placing jam in the middle.