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Gourmet's Souvaroffs

 

 

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Souvaroffs (Jam-Filled Butter Cookies)

One of Gourmet's "50 Baking Favorites"
Gourmet October 1991

"These cookies are popular in the teahouses of Europe. Their name
is derived from that of Count Alexander von Souvarov (1729-1800),
a field marshal and epicure."

1 3/4 cups all-purpose flour
1/2 cup confectioner's sugar
1 1/2 sticks (3/4 cup) cold unsalted
butter, cut into bits
1 large egg yolk
2 tablespoons ice water
1/2 teaspoon light rum or vanilla extract
2/3 cup strained jam, such as apricot,
raspberry, or strawberry

Into a bowl sift together the flour and the confectioner's sugar, add the
butter, and blend the mixture until it resembles meal.
In a small bowl whisk together the egg yolk, ice water, and rum, add the mixture to the flour mixture, and combine the mixture until it forms a
dough. On a work surface knead the dough with the heel of your hand
for a few seconds to distribute the fat evenly and form it into a ball. Dust
the dough with flour and chill it, wrapped in wax paper, for 30 minutes.
Halve the dough, on a floured surface roll out 1 of the halves 1/8 inch thick, and cut it into rounds with a 1 1/2-inch scalloped cutter. Gather the scraps together, reroll them, and cut out more rounds. Roll out the remaining half
of the dough 1/8 inch thick and cut out more rounds in the same manner.
Cut out center of half the rounds with a 1/2-inch plain round cutter to form rings. Bake the rounds and rings in batches on greased baking sheets in the middle of a preheated 325-degree F. oven for 12 minutes, or until they are faintly golden. Transfer the cookies with a metal spatula to racks and let
them cool.
Spread the bottom of each round lightly with some of the jam and top it
with one of the rings. Drop a scant 1/4 teaspoon of the remaining jam in
the center of each cookie and let the cookies stand on the racks for 1 hour. Makes about 80 cookies.


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