Monday, June 17, 2019

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Belgian Cookies


1/2 lb. butter or margerine
3/4 cup white sugar
1 egg
3 cups flour
1 scant tsp. baking soda
1 tsp. cream of tartar
1 tsp. vanilla
icing sugar
raspberry jam
Marachino cherries


Heat oven to 350°F
Cream butter well. Add sugar and cream again. Add egg and beat until light. Sift dry ingredients (flour, baking soda, cream of tartar) together and add gradually, adding vanilla after first flour.
Roll out and cut with round cutter.
Bake on ungreased cookie sheet about 10 minutes at 350°F
Remove to wire racks to cool.
Combine two cookies together, using raspberry jam as a filler.
Mix icing sugar with small amount of milk to make an icing. Frost each cookie "sandwich". Decorate with 1/2 cherry.
Bake until a very light brown. My mother usually doubles the recipe and keeps half (unassembled) in fridge until needed. "Aylmer" Raspberry jam works best.

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