Plum Puff Cookies
Ingredients
- ¼ cup butter, room temperature
- ½ cup granulated sugar
- 1 large egg (room temperature), beaten
- 2 tbsp milk
- ½ tsp pure vanilla extract
- 1¼ cups all-purpose flour
- 1/8 tsp salt
- ¼ tsp baking soda
- 1/8 tsp cardamon
Instructions
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Assemble ingredients. Line baking sheet(s) with parchment paper.
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Position oven rack in center of oven and preheat oven to 350F.
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In bowl of stand mixer fitted with paddle attachment, beat butter at medium speed until smooth and creamy. Add sugar. Beat until light and fluffy. Add egg, milk, and vanilla and mix just until incorporated.
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Sift, or sieve, flour, salt, baking soda, and cardamom together. Stir into wet ingredients and mix on medium-low to low speed just until incorporated.
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Knead dough into ball. If dough is soft, wrap in cling wrap and place in refrigerator for about 30 minutes.
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On a lightly floured surface, roll dough to about 1/8” thickness. Divide dough in half. Using a 2" – 2½” round Linzer crinkle cookie cutter, cut out one half of the dough into solid circles. Cut remaining half of dough into the same size circles but fit the Linzer cookie cutter with desired cut-out for cookie centers. (Note: If you don’t have a Linzer cookie cutter, simply use any cookie cutter shape you have and then use a smaller cookie cutter to cut out the centers of half of the cookies.) Gather and re-roll dough cuttings to cut out remaining cookies.
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Place cookies, about 1½” – 2” apart, on parchment-lined baking sheet. Bake for 10-12 minutes. Let cookies cool on pan on wire cooling rack for 2-3 minutes then transfer cookies to the rack.
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When cookies have cooled completely, spread cooled raisin filling (recipe follows) on flat side of each solid cookie, then top with the flat side of a cookie that has the center cut out.
Recipe Notes
Yield: Apx. 2-dozen sandwich cookies
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