Why I chose this recipe:
I grew up on the North Shore of Boston in a quaint little town that had a delicious bakery. My father found a version of these cookies at this bakery in my late teen years. When I met my husband a decade later, my Dad was quick to share his special weekly indulgence when we went to visit.
It didn’t take me long to realize it would be much more economical and fun for me to create my own version of these cookies. These are very close to the original cookie and worth the effort. Adults and children alike love these cookies so give them a try and .
Ingredients
1 C sugar
1 C softened butter
3 Tbsp buttermilk
1 tsp vanilla
1 egg
3 C flour
1 ½ baking powder
½ tsp salt
Raspberry jam
Directions
Combine first 5 ingredients, blend well. Stir in dry ingredients and mix well. Chill dough. Roll dough into ¼ inch thickness on floured surface.
Cut with 2-21/2 inch round floured cookie cutter. Place half of cookies on ungreased cookie sheets. Please teaspoon of raspberry jam on each. Top with another cookie, press edges to seal with tip of finger. Prick tops once with fork. Sprinkle tops with sugar. Bake at 400 degrees for 8-10 minutes or until edged are light brown. Immediately remove from pans.