Currant Sandwich Cookies
⅔ cup (1 stick plus 3 tablespoons) unsalted butter, room temperature
½ cup confectioners' sugar
2 teaspoons lemon zest
1 ¾ cups all-purpose flour
½ teaspoon ground nutmeg
½ cup currant jelly (see note)
1 tablespoon sugar
Preheat oven to 325 degrees. Beat margarine or butter, confectioners' sugar and lemon zest in a small bowl on medium speed until light and fluffy. Mix in flour and nutmeg. Shape dough into 1-inch balls. Place on ungreased cookie sheet. With bottom of glass dipped in confectioners' sugar, flatten slightly into
1 ¼-inch circles. Bake 12 to 15 minutes or until edges are golden brown. Remove from cookie sheet and cool completely.
Heat jelly and granulated sugar to boiling. Boil and stir 2 minutes; remove from heat and cool completely. Put cookies together in pairs with about ½ teaspoon filling; gently press together. Optional: Top the center of each cookie with about ¼ teaspoon currant filling
Times testing note: This recipe was submitted using peach preserves as the filling, which we think would make a lovely summertime cookie. We substituted currant jelly to get the hallmark color of Christmas. You could use any preserves you like. If you top the cookies with filling as the recipe notes, plan on serving immediately. You won't be able to stack them to store because the jelly will smear.
Yield: 2 dozen sandwich cookies as long as you shape into 1-inch balls.
Freezeworthy: Yes, but cool completely and refrigerator for about an hour first to set before freezing.
Submitted by Gail Sloan, Tampa