Ingredients
- 1/2 cookies with a amount
- 1/4 thickness on a floured surface
- 250 gr all purpose flour
- 200 gr confectioners sugar
- 130 gr butter (unsalted)
- 130 gr seedless raspberry jam
- 100 gr granulated sugar
jam and sandwich with another cookie. Put confectioners' sugar into a small bowl and drizzle in just enough milk to make a thin glaze. Frost cookies lightly with the glaze and sprinkle with colored sugar. Let stand until glaze hardens. This delicate cookie by Keith and Teresa Duncan of Batavia tied for third place. from the Chicago Tribune sixth annual Food Guide Holiday Cookie Contest December 2, 1993 ----
