Recipe Ingredients
- 1 (16.5 ounce) roll sugar cookie dough
- 1/4 cup all-purpose flour
- 1 cup raspberry preserves
- Powdered sugar, for dusting
Recipe Directions
- Preheat oven to 350°F and line 2 rimmed baking sheets with parchment paper.
- Place cookie dough in a large bowl and break into large pieces. Add flour, and mix together with a wooden spoon or hands, until combined. On a lightly floured work surface, roll dough 1/8-inch thick, using additional flour, as needed, to prevent sticking. Cut out dough with a 3-inch round cookie cutter. Cut out a window in the center of half the cookies using a 1-1/4 to 1-1/2-inch snowflake-shaped cookie cutter. These will be the top cookies for assembling.
- Place bottom cookies and window cookies on separate prepared baking sheets 1/2-inch apart. Bake, one baking sheet at a time, until edges of cookies are set and just begin to brown around the edges, about 8 to 9 minutes. Repeat with remaining cookies. Transfer cookies to a wire rack and let cool completely at room temperature.
- Place 1/2 teaspoon of raspberry jam on bottom cookies and top with window cookies to form a sandwich. Dust cookies with powdered sugar and serve.
Tip:
Feel free to save and bake the snowflake cut-outs! Simply bake at 350°F on a rimmed baking sheet lined with parchment paper for 5 to 7 minutes, until cookies are set and just begin to brown around the edges.
