Preheat oven to 350F(176C)
Cream butter, icing sugar and flour together in a mixing bowl. Add more flour if the dough is too sticky. Divide dough into 4 pieces. Roll each piece of dough on a lightly floured surface into a log shape the depth of a nickel. Wrap each log in plastic wrap and refrigerate for 1 hour or overnight. Remove wrap and cut into small coin shapes ⅛” (3mm) thick, around 2 nickels wide.
Bake on a greased or parchment lined baking sheet till light brown on bottom. Approximately 8-10 minutes.
Take 2 cookies and fill with jam to make a tiny “sandwich”. Make sure you use the bottom of the cookie as the center. Top with a dollop of icing and a silver ball.
Cream butter and sugar and add vanilla.
Bakers Note: Store in a sealed container for 2-3 weeks or freeze for up to 3 months.
Preheat oven to 350F(176C)
Cream butter, icing sugar and flour together in a mixing bowl. Add more flour if the dough is too sticky. Divide dough into 4 pieces. Roll each piece of dough on a lightly floured surface into a log shape the depth of a nickel. Wrap each log in plastic wrap and refrigerate for 1 hour or overnight. Remove wrap and cut into small coin shapes ⅛” (3mm) thick, around 2 nickels wide.
Bake on a greased or parchment lined baking sheet till light brown on bottom. Approximately 8-10 minutes.
Take 2 cookies and fill with jam to make a tiny “sandwich”. Make sure you use the bottom of the cookie as the center. Top with a dollop of icing and a silver ball.
Cream butter and sugar and add vanilla.
Bakers Note: Store in a sealed container for 2-3 weeks or freeze for up to 3 months.
