Souvaroffs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | All-purpose flour |
| ½ | cup | Confectioners' sugar |
| 1½ | Sticks cold unsalted butter; cut into bits (3/4 | |
| ; cup) | ||
| 1 | large | Egg yolk |
| 2 | tablespoons | Ice water |
| ½ | teaspoon | Light rum or vanilla |
| ⅔ | cup | Strained jam; such as apricot, |
| ; raspberry, and | ||
| ; strawberry | ||
Directions
Into a bowl sift together the flour and the confectioners' sugar, add the butter, and blend the mixture until it resembles meal. In a small bowl whisk together the egg yolk, the ice water, and the rum, add the mixture to the flour mixture, and combine the mixture until it forms a dough. On a work surface knead the dough with the heel of a hand for a few seconds to distribute the fat evenly and form it into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 30 minutes.
Halve the dough, on a floured surface roll out 1 of the halves ⅛ inch thick, and cut it into rounds with a 1½-inch scalloped cutter. Gather the scraps together, reroll them, and cut out more rounds. Roll out the remaining half of the dough ⅛ inch thick and cut out more rounds in the same manner. Cut out the centers of half the rounds with a ½-inch plain round cutter to form rings. Bake the rounds and rings in batches on greased baking sheets in the middle of a preheated 325F. oven for 12 minutes, or until they are faintly golden. Transfer the cookies with a metal spatula to racks and let them cool.
Spread the bottom of each round lightly with some of the jam and top it with one of the rings. Drop a scant ¼ teaspoon of the remaining jam in the center of each cookie and let the cookies stand on the racks for 1 hour.
Makes about 80 cookies.
Gourmet October 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.