Ingredients
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2 cups sifted all-purpose flour
1/4 cup confectioners' sugar
1 cup sieved cooked potato, chilled
1 cup butter, chilled
1 teaspoon vanilla extract
Preparation
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Blend flour and confectioners' sugar; chill.
Add potato and mix gently with a fork. Cut in butter until pieces are the size of small peas.
Sprinkle extract over mixture, a few drops at a time, mixing lightly with fork (dough should be crumbly). Shape dough into a ball; chill thoroughly.
Roll dough, a half at a time, 1/4 inch thick on a floured surface; cut with 1 3/4 inch round cutter and cut centers from HALF the rounds with a 3/4 inch round cutter. Place rounds, rings, and centers on separate ungreased cookie sheets.
Bake at 400\u00b0F 10 to 15 minutes.
When cool, spread rounds with currant jelly and top with rings; fill centers of rings with a small amount of jelly; top with centers. About 2 dozen cookies.
CAI Canadian Family Cookbook.
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