Workout can wait, I need some cookies!!


Weekend!! The most awaited day when I can take a break from Zumba, and munch on some baked goodies instead. :D. And if there’s one thing I love to bake on weekends, then that has to be cookies … they’re simple, quick and oh so delicious. Today, I decided on Vanilla & Raspberry cookies .. although I usually prefer strawberry for most fillings, but opted for raspberry this time as it balances the sweetness better than strawberry jam would in my opinion. The best thing about the dough is that it stores really well .. so I would recommend you to divide it into 3 halves and keep it refrigerated. That way you can just take out each half whenever you want to bake these cookies. That’s exactly what I did, and have been baking these fresh the last 2 days as this recipe can easily make around 50 – 60 normal sized sandwiched cookies. Probably half the amount if you opt for bigger ones. Go on then, put on your apron and get rolling as these are perfect tea time cookies!Serving: approximately 50 – 60 sandwiched cookies

Vanilla and Raspberry Cookies

Unsalted Butter (at room temperature): 200 grams
Caster Sugar: 1 cup
Egg Yolks: 2
Vanilla Essence: 4 tsp
Milk: 2 tbsp
All Purpose Flour: 3 cups
Baking Powder: 1 tbsp
Raspberry jam: for the filling

In a bowl, whisk together the unsalted butter and caster sugar until light and fluffy.
Add the egg yolks (one at a time), followed by the vanilla essence and milk.
In a separate bowl, add all the dry ingredients together i.e. all purpose flour and baking powder. Remember to mix the dry ingredients with a spoon otherwise it will leave a bitter taste in the cookies.
Gradually add the dry ingredients to the wet ingredients and give the batter one final mix.
Divide the dough into equal halves, wrap in cling film, and refrigerate for at least an hour or overnight. Tip: the more you refrigerate, the easier it will be to roll out the dough and prevent the cookies from spreading too much while baking.
Pre-heat your oven at 180 degrees Celsius. Line your baking tray with parchment paper.
Gently flour your kitchen counter, and roll out the dough. If the dough is hard to roll out, then just leave it on the counter for a few minutes. Likewise, if the dough gets too soft, then pop it back in the fridge for a while.
Use your favourite cookie cutter to roll out different shapes and transfer to your baking tray. But remember, as these are sandwiched cookies, do not leave each shape too thick.
Bake the cookies in your pre-heated oven for approximately 10 – 15 minutes or until the edges turn light golden in colour.
Once the cookies have baked, transfer them to a cooling rack, and allow them to cool completely before adding the raspberry jam filling in the centre.
Store the cookies in an airtight container and keep them refrigerated for best results.


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