BELGIAN COOKIES

I never have made these before , so I thought I would give them a go. They are quite simple to make and do not require a lot of fuss. They freeze well. Next time I would make them on the smaller side. I would use a shot glass to cut them next time. I found that you stretch the recipe this way by getting more and there is less waste if someone can’t eat a whole cookie. You can also cut the in a rectangular shape so you then don’t have any left over dough to re-roll.

RECIPE

INGREDIENTS

1/2 Cup Butter

1/2 Cup Sugar

1 Egg

1 Teaspoon Vanilla

2 Cups Flour

1 1/2 Teaspoons Baking Powder

1/2 Cup Jam Of Choice

COOKIE ICING

1-2 Cups Icing Sugar

1-2 Tablespoons Water

Marshino Cherries, Halved And Drained

PREPARATION

Cream butter and sugar until nice and fluffy.

Add eggs and vanilla mix until they are incorporated.

Combine flour and baking powder and add to the creamed mixture.

On a lightly floured surface, roll out to 1/8 inch thickness. Cut into 2 inch rounds and place on a baking sheet lined with parchment paper. Next time would make these cookies smaller using a melon baller, for the soul purpose of making them bite size pieces.

Bake at 350F for approx. 10 minutes. Cool.

Spread half the cookies with jam and top with remaining cookies.

Combine icing sugar, almond extract, and enough water to make a thin icing. I also added a bit of red food colouring, (opt.). Dip the top of the cookie into it.