2 tb Butter
1/2 c Sugar
2 tb Canola oil
1 lg Egg
2 ts Pure vanilla extract
1 3/4 c Cake flour
1 ts Baking powder
1/4 ts Salt
1/4 c Seedless raspberry jam
Confectioners’ sugar for
-dusting
In a small saucepan, melt the butter over low heat. Cook, swirling the
pan, until the butter turns a nutty brown, about 1 minute. Pour into a
small bowl. In a mixing bowl, combine sugar, oil and the browned butter;
beat with an electric mixer until smooth. Sift the flour, baking powder
and salt together into the sugar/egg mixture; mix on low speed just until
blended. Divide the dough in half; roll and freeze.* Position the oven
rack in the upper third of the of the oven and preheat to 350. Lightly oil
2 nonstick baking sheets or coat then with nonstick cooking spray. With a
2-inch round cookie cutter, cut out an even number of circles. With a
thimble or 1/2 inch round cookie cutter, cut the center out of 1/2 the
circles. Using a metal spatula, transfer the solid cookies to a prepared
baking sheet, spacing them about 1/2 inch apart. Lay the cookies with the
holes on top of the solid cookies. In a small bowl, whisk raspberry jam
until smooth. Spoon 1/2 teaspoon jam into the center of each cookie. Bake
to 8-10 minutes, or until cookies are firm to touch or lightly brown on the
bottoms. Cool on wire racks. Dust with confectioners’ sugar.
MAKES 2 1/2 DOZEN. Calories: 60, Protein: 1g, Fat: 1.9g, Carbs: 10g,
Sodium: 40mg, Cholesterol: 9mg.
*The magazine recommends rolling the dough out between sheets of parchment
paper to desired thickness and then freezing it on cookie sheets, at least
an hour, or up to 3 days.
Yields
1 Servings