About this recipe:A buttery cookie dough is shaped like ravioli, by stuffing them with cherry jam. They are then baked until crisp. Try these with any of flavour of jam you prefer. Serve these tasty morsels as is or with a cup of tea or coffee.
225g unsalted butter, softened
125g caster sugar
1 egg, beaten
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 teaspoon grated lemon zest
315g plain flour
1/4 teaspoon bicarbonate of soda
1/8 teaspoon salt
160g cherry jam
60g icing sugar for dusting
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In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest. Combine the flour, bicarbonate of soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out between two sheets of greaseproof paper into a 30cm square. Refrigerate for at least one hour.
Preheat the oven to 180 C / Gas 4. Grease baking trays.
Remove one piece of the dough from the refrigerator, remove the top layer of greaseproof paper and cut into 3.75cm squares. Place about 1/4 teaspoon of the cherry jam into the centre of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator, remove top layer of greaseproof paper and cut into 3.75cm squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the filled squares and gently seal the edges by pressing with the prongs of a fork. Place cookies 5cm apart onto prepared baking trays.
Bake for 9 to 11 minutes in the preheated oven or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking trays before removing to wire racks to cool completely. Dust cookies with icing sugar while they are still warm.