Jelly Filled Ravioli (Sugar Cookies) Recipe

Ingredients

• 2 1/4 cups all-purpose flour (326 grams)
• 1/4 teaspoon salt
• 3/4 cup sugar (150 grams)
• 12 tablespoons unsalted butter (170 grams)
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1/2 cup raspberry preserves (or any flavor)
• 1/4 cup sifted confectioners’ sugar, for garnish (give or take)

Instructions

1. In a small bowl or plastic bag, whisk together the 2 1/4 cups of all-purpose flour and 1/4 teaspoon of salt.
2. In a mixer, soften the 12 tablespoons of unsalted butter, then cream together with 3/4 cup of sugar until fluffy.
3. Add in 1 large egg and 2 teaspoons of pure vanilla extract, beating until blended.
4. On low speed, gradually incorporate the flour and salt mixture into the butter mixture, mixing until everything is well combined.
5. If the dough seems too dry, add water a few drops at a time until it begins to come away from the sides of the bowl.
6. Alternatively, in a food processor, combine butter and sugar, processing until creamy. Then add the egg and vanilla extract, pulsing until combined. Gradually add the flour and salt mixture, pulsing until it’s well blended.
7. Whichever method you choose, scrape the dough onto a sheet of plastic wrap and use the wrap to press the dough into a thick, flat disc. Wrap it well and refrigerate for at least 2 hours, ideally no longer than 3.
8. Position two oven racks in the upper and lower thirds of your oven and preheat to 350 degrees.
9. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut out shapes like flowers, circles, or diamonds, ensuring you have at least two of each.
10. Reroll any scraps of dough, chilling first if necessary, and cut additional shapes.
11. Place 1/2 teaspoon of your chosen preserves in the center of the bottom half of each cookie. Brush a bit of warm water around the edges and place the matching cookie top over the jelly, sealing them by pressing lightly and evenly with your fingers.
12. Transfer the cookies to parchment-covered cookie sheets with a small angled metal spatula or pancake turner.
13. Bake for 8-12 minutes or until the cookies start to brown around the edges. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through.
14. Once baked, use the spatula to carefully transfer the cookies to wire racks to cool before dusting with 1/4 cup of sifted confectioners’ sugar.