Ingredients: |
Ingredients: 6 tablespoons margarine, softened
1/3 cup plus 1 tablespoon granulated sugar
3 tablespoons beaten egg
1 1/2 teaspoons vanilla extract
1/4 teaspoon butter flavoring
1/8 teaspoon salt
5½ ounces (1 cup plus 2 tablespoons) all-purpose flour
2 tablespoons Knott’s Berry Farm seedless jam (raspberry, strawberry, apricot or your favorite seedless jam)
You will also need
Large pastry bag
1M open star tip
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Directions: |
Directions:1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or nonstick foil.
2. Combine the margarine with the sugar in a large bowl using an electric mixer on
high speed. Mix for 1 minute.
3. Add the egg, vanilla, butter flavoring, and salt. Continue to mix until fully incorporated.
4. Reduce the mixing speed to low, then add the flour. Mix well, scraping down the
sides of the bowl with a spatula as needed. Don’t let the dough sit long before
baking.
5. Spoon the dough into a large pastry bag fitted with a 1M open star tip. Twist the
bag to prevent the dough from leaking.
6. To pipe the cookies, press the bag firmly with your palm, rather than your fingers.
Hold the pastry bag just above the baking sheet and pipe 1½-inch circles. When
the ends touch, gently lift upward to create a delicate seam. Try not to piperings
with an open center. If you can see the baking sheet in the center add a little bit of
dough to the middle so that the jam won’t be in direct contact with the baking sheet.
7. After piping, make a shallow indentation in the center of each ring with the back of
a moistened ¼ teaspoon measuring spoon. Use the measuring spoon to measure
1/4-teaspoon of jam into each indention. Use another spoon to scoop the jam
out of the measuring spoon onto the cookies. You may also use a small piping bag
to add the jam.
8. Bake for 14 to 16 minutes or until light brown around the bottom edges. Repeat
with the remaining dough and jam, but be sure the baking sheets are cool, not hot,
before piping the dough on. Cool the cookies on a wire cooling sheet and store in a
sealed container.
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This recipe for KNOTT'S BERRY FARM SHORTBREAD COOKIES is from