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Ingredients

• For the cookies:
• 1/3 cup (3 1/2 ounces) vegetable shortening
• 1/4 cup (1/2 stick, 2 ounces) butter
• 1/4 cup (2 ounces) sour cream
• 1/2 cup (3 1/2 ounces) granulated sugar
• 1/2 cup (4 ounces) brown sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 large egg
• 2 1/2 cups (10 1/2 ounces unbleached all-purpose flour)
• 1/2 cup (2 ounces) cornstarch
• For the filling:
• 3/4 cup (9 ounces) seedless raspberry jam
• For the frosting:
• 2 tablespoon (1 ounce) butter, melted
• 1/2 teaspoon almond extract
• 3 to 4 tablespoons (1 1/2 to 2 ounces) milk or cream

• Cookie Procedure

• 1. In a large bowl, beat together the shortening, butter, sour cream, sugars, salt, baking powder, and vanilla. Add the egg, beating until fluffy. Whisk the flour and cornstarch together and stir in.
• 2. Divide the dough in half, form into disks, wrap well, and refrigerate for 30 minutes.
• 3. Preheat the oven to 350 degrees F. Remove the chilled dough from the refrigerator and roll it 1/8 inch thick on a lightly floured surfaced. Cut into 2 1/2- to 3-inch rounds. Cut a smaller shape (circle, diamond, heart, or other shape,

• Frosting Procedure

• Combine the frosting ingredients and put a thin layer of frosting on the cookies with cutouts. Place them on a rack to drain and dry.

• To Assemble

• Place a half teaspoon of jam on the unfrosted cookie circles, then place the frosted cookie cutouts on top.

Description

Serious Eats