Remember the Pineapple and Mint Jelly I made a week back?I put it to delicious use in these absolutely mouthwatering cookies.I have used a star cookie mold to make star shaped cookies but you can use any shape you want.I used my Pineapple jelly but the options are endless.You can use Raspberry Jam,any kind of preserves or use a cream filling in those delicious cookies,whatever you use the end product would satisfy and delight your tea times!
Preparation Time : 3 hours(includes chilling,baking and cooling)
Makes : Approximately 16 big and 16 small cookies
1 3/4 cups plain flour(Maida)
5 tbsp powdered sugar
1 1/2 tsp baking powder
9 tbsp/125 gms unsalted,chilled butter
1 pinch of salt
Pineapple essence(depending on the jelly) – optional
Icing sugar for the top – optional
1/4 cup Pineapple and Mint Jelly
For recipe check out this link :http://thefoodsamaritan.com/pineapple-and-mint-jelly/
Sieve flour and baking powder in a mixing bowl.Make a well in the centre and break the egg into it.Add the sugar and salt.Sprinkle the chilled butter in pieces around the edge of the flour and mix everything to a firm dough.
Refrigerate the dough in clingfilm for 1 1/2 hours.
Preheat oven to 170°C.After the chilling time,roll out into 5mm thickness and cut into cookies with both big and small star shaped cookie cutters(or in any shape you like).Be sure to have even number of cookies.
Arrange the cookies on a cookie sheet or tray lined with parchment paper and bake for 8-10 minutes till golden brown at the base and a slight golden at the top.Cool on a wire rack till room temperature.
Sandwich the cookies with the jelly and sprinkle with icing sugar if desired.Served best with tea.
Shots of the cookies..