Ingredients
1 cup butter
1 12 cups sugar
2 eggs, well beaten
1 12 teaspoons vanilla
12 ounces seedless raspberry preserves
14 cup confectioners' sugar, approximate
Method
Sources
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Recipe1M+
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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cream butter, add sugar, eggs, and vanilla. add dry ingredients and blend thoroughly. chill for about 1/2 an hour. roll out dough between 1/8 and 1/4 inch on a lightly floured surface. cut half of the dough with flower cookie cutter, and the other half with the same cutter, but with centers removed. bake each batch 6-10 minutes at 400 degrees, or until just golden brown. spread preserves on whole cookies (bottoms), and top with cutouts. sprinkle with confectioner's sugar until covered.