Continuing with Cookie Week, I want to share these delicious cookies, all pretty and festive with their red stripes of raspberry jam. I first saw them in Martha Stewart’s Everyday Food, and I found the recipe online for you here.
They’re a lot of fun to make but can be a little messy and require some care with the assembly. You’ll also find that the “All-in-One Cookie Dough” used here has links to other cookie kinds and shapes made with the same recipe. Pretty convenient.
I have two tips to recommend—instructions that vary from the recipe . . . and they may not make a lot of sense unless you read the complete recipe first.
1) I prefer rolling out my dough closer to 10-11 inches square rather than the 12 inches they suggest. (Then I just eyeball it when I cut the dough into the four strips, by first cutting in half, then cutting each half in half.) The smaller size makes for sheets of dough that are slightly thicker and easier to work with, as well as a slightly wider finished product. Otherwise, the cookies seemed too skinny to me.
2) Once the dough is chilled, I do not saw apart the cookies with a serrated knife. I prefer a single, decisive swipe with my trusty, thin-bladed Santoku. A large chef’s knife would also work well. As long as the dough is well-chilled, this does not “squash” the layers at all; in fact the sheets of dough hold together better since there is no sawing motion to cause the jammy layers to slide apart.
Shall I call Martha and let her know?
Enjoy! And don’t forget to enter my Homemade Cookie Giveaway for a chance at winning a dozen or so little delectables from my kitchen.