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La Belle Cuisine
Souvaroffs (Jam-Filled Butter Cookies)
One of Gourmet's "50 Baking Favorites"
"These cookies are popular in the teahouses of Europe. Their
derived from that of Count Alexander von Souvarov (1729-1800),
a field marshal and
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,
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.
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
Spread the bottom of each round lightly with some of the jam and
with one of the rings. Drop a scant 1/4 teaspoon of the remaining jam in
of each cookie and let the cookies stand on the racks for 1 hour. Makes about 80 cookies.
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Christmas Cookie Collection
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