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Raspberry Windows

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Refrigerated cookie dough is my secret to making cookies that win oohs and aahs form the after-school gang or your friends at a cookie swap! And in addition to these pretty sandwich cookies, you'll have 2 dozen 1-inch round cookies left over for nibbling. That's my kind of recipe!!

Makes: 24 cookies

Cooking Time: 10 min

What You'll Need:
  • 2 (18-ounce) rolls refrigerated sliceable sugar cookie dough
  • Confectioners' sugar
  • 1/2 cup seedless raspberry or currant jelly
What To Do:
  1. Freeze cookie dough 30 minutes. Preheat the oven to 350 degrees. Working with 1 roll of dough at a time, cut roll into 1/4-inch-wide slices. Place slices on ungreased cookie sheets.
     
  2. Bake 10 minutes or until edges are golden. Remove from oven, and immediately use a 1-inch cutter or a clean plastic bottle cap to cut out a round in center of half the cookies. Cool cookies on cookie sheets 1 minute; transfer to wire racks to cool completely.
     
  3. Sift Confectioners' sugar over cookie cutouts. Spread each solid cookie with about 1/2 teaspoon raspberry jelly; top each with a cookie cutout.
     

This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.

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