Nanas Butter Cookies With Milk Jam Filling Recipes

NANA'S BUTTER COOKIES WITH MILK-JAM FILLING

Steps:

• Using an electric mixer on high speed, beat butter, powdered sugar, and vanilla in a medium bowl until light and fluffy, about 4 minutes. Reduce speed to low; add milk, salt, and 2 1/2 cups flour and mix just to combine. Form dough into a 1/2"-thick disk and wrap in plastic. Chill until firm, at least 1 hour.
• Let dough sit at room temperature to soften slightly, about 5 minutes. Roll dough out between 2 sheets of parchment paper until about 1/8" thick. Cut out rounds with a floured 2 1/2"-diameter cookie cutter. Cut out a circle in half of the rounds with a 3/4"-diameter cookie cutter and transfer to 2 parchment-lined baking sheets, spacing 1" apart.
• Whisk egg and 1 teaspoon water in a small bowl and brush tops of cookies with egg wash. Bake cookies, rotating halfway through, until golden brown, 12&endash;15 minutes. Transfer baking sheets to wire racks and let cookies cool.
• Combine milk, sugar, and baking soda in a large saucepan; scrape in vanilla seeds and add pod. Bring just to a boil over medium heat, stirring to dissolve sugar. Reduce heat and simmer, whisking occasionally, until mixture is reduced to about 1 1/4 cups (it will darken and separate, with little bits visible), 80&endash;90 minutes. Strain milk jam through a fine mesh sieve into a medium bowl and let cool.
• Spoon a small amount of milk jam onto flat side of a cookie without a hole and sandwich with a cookie with a hole. Repeat with remaining cookies and filling. Dust with powdered sugar, if desired.

JAM FILLED BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
• Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

JAM FILLED BUTTERMILK BISCUITS

Steps:

• Whisk flour, sugar, baking powder, baking soda and salt in large bowl to blend. Freeze flour mixture 1 hour. Position rack in center of oven and preheat to 375°F. Transfer flour mixture to processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Return mixture to large bowl. Make well in center of mixture. Add chilled buttermilk and stir just until blended and moist clumps form. Turn dough out onto floured work surface. Gather dough together and pat into 1-inch-thick round (do not knead). Using 2 3/4-inch-diameter biscuit cutter, cut out biscuits. Transfer buttermilk biscuits to large ungreased baking sheet, spacing 1§ inches apart. Gather scraps and re-pat to 1-inch thickness, then cut out additional biscuits, for a total of 9.
• Insert thumb into center of 1 biscuit, making deep indentation that almost reaches bottom, then push toward sides of biscuit to form 1-inch-diameter hole. Repeat with remaining biscuits. Spoon 1 tablespoon jam into each hole. Bake jam-filled biscuits until golden brown, about 25 minutes. Serve biscuits warm.

NANA'S BUTTER BISCUITS RECIPE

Steps:

• Preheat oven to 450°F. Sift flour, baking powder, salt, cream of tartar and sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs. Add milk; stir with fork or spatula until soft dough forms.
• Place on lightly floured surface; knead 8 to 10 times or until smooth. Pat dough lightly into 1-inch thick circle. Cut with floured 2-inch cookie cutter to make 8 biscuits. Place on ungreased baking sheet.
• Bake 10 to 12 minutes or until golden brown.

JAM/JELLY FILLED BUTTER COOKIES

Steps:

• IF USING SELF-RISING FLOUR REDUCE THE BAKING SODA TO 1/4 TEASPOON AND OMIT THE SALT.
• Beat together the shortening and butter.
• Beat in sugars well, then beat in the egg.
• Add the dry ingredients, and mix well.
• Shape the dough into two rolls 1 1/4" in diameter, sealing well in waxed paper.
• Refrigerate for a minimum of 3 hours or overnight.
• Heat oven to 400°F.
• Slice dough into 1/8" thick disks.
• Put 1/2 teaspoon of jam/jelly on half the slices, keep it in the center of the disk.
• Top each disk with another slice and bake. You can sprinkle these with sugar for a crunchier cookie (optional).
• Bake for 8 - 10 minutes.
• Store in an air tight container once the cookies have cooled.