Directions: |
Directions:Preheat oven to 350F/180C. Line 2 baking sheets with parchment paper. Set aside.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a mixer bowl fitted with the paddle attachment, beat butter, granulated sugar, and powdered sugar on medium-low speed for 4 minutes.
Beat in eggs and vanilla and almond extract just until combined.
Once sifted add 1/3 of the dry ingredients to the wet ingredients and mix well and repeat mixing fully after each addition. Do not overmix.
Using your hands form dough into a ball and wrap with plastic wrap. Place dough ball into the refrigerator for at least 1-2 hours or until cool and firm.
Remove from fridge and allow the dough to soften which normally takes about 15 minutes.
Add flour to your rolling pin and cutting board or counter (wherever you are rolling the dough out) and roll out the cookie dough.
Using a medium round cookie butter cut out the cookies and line half the cookies on your prepared cookie sheet and leave the other cut cookies behind to top the cookies already on the cookie sheet.
Add 2 teaspoons of preserves in the center of each of the cookies, dip your finger into a small bowl of water and run it around the edge of the cookie and place the top of the cookie on the bottom half with the preserves in the center and lightly press the dough down around the sides to seal the top and bottom together.
Bake for 11-12 minutes until cookies just begin to brown at the edges, but the center is still soft (you don't want to overbake them). Allow cookies to cool on baking sheet for 5-10 minutes, then gently transfer to a wire rack to cool completely.
Store cookies at room temperature in an airtight container for up to 3 days. |
This recipe for Pillow Cookies is from