INGREDIENTS:
For Cookies:
3/4 cup all-purpose flour
6 tbsp salted butter, cold and cut into cubes
1/4 cup granulated sugar
1 large egg yolk
1/2 tsp pure vanilla extract
For Filling:
Icing sugar
Jam of your choice
INSTRUCTIONS:
Pulse the flour, butter and sugar in a food processor fitted with a metal blade until the mixture looks like coarse sand.
Add the egg yolk and vanilla and pulse until the mixture clumps together around the edges of the bowl.
Tip the dough into a small bowl and bring it together to form a ball with your hands. Flatten the ball slightly into a disk, wrap in plastic and refrigerate for a minimum of 30 minutes.
Pre-heat the oven to 375°F and line two baking trays with parchment paper.
On a floured surface, roll the dough until you can cut out about 18 cookies. For reference, the dough should be quite thin.
Re-roll the leftover dough and cut out about 6 more cookies. You may need to refrigerate the rolled-out dough on a baking tray for about 5 minutes before cutting.
Place 12 cookies on one baking tray. Use the small end of a plain piping tip to cut out a few rounds in the center of each of the 12 cookies to make the "lights".
Place the remaining 12 cookies on the second baking tray. Bake for 10-12 minutes, or until the cookies are just slightly golden.
Remove from the oven, place the trays on wire cooling rack and allow to cool completely.
Sprinkle icing sugar over the tops of the cookies with the cutouts using a small metal sieve.
Spread 1 1/2 tsp jam on the plain cookies nearly to the edges using a butter knife or offset spatula.
Place the icing sugar-dusted cut-out cookies on top of the jam-topped cookies. Gently press down until the jam just rises to the edge of the cookie cutout.
*Recipe from Eat Live Travel Write
