Fruit-Filled Cut-Outs

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cookie) contains 80 calories, 7 g carbohydrate, (0 g fiber), 1 g protein, 5 g fat, (3 g saturated fat), 15 mg cholesterol, and 0 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 80
  • Makes: 6 1/2 dozen cookies
  • Active Time: 2 hours, 30 minutes
  • Total Time to Make: 2 hours, 30 minutes

Ingredients

Instructions

You'll Need

Rolling pin, 2-in fluted cookie cutter, 1-in round cookie cutter, large baking sheet, parchment paper, cooling racks

Directions

  1. Preheat oven to 350 degrees. Divide dough into thirds. Transfer one third to lightly floured work surface, replace remainder in fridge until you're ready to work with it. Cut working dough into approx 1-inch squares; gather up a handful and knead this briefly on work surface to soften. 
     
  2. Roll dough out on lightly floured surface (using rolling pin) to a rectangle about 1/8-inch thick. (See chef tip for rolling out dough).
     
  3. Transfer rolled dough onto a parchment paper-lined baking sheet; place in freezer 10 minutes or until well chilled.
     
  4. Working quickly while the dough is still well-chilled, transfer to work surface and using the 2-inch cutter, cut out bottoms and tops of cookies . Cut out smaller circle in center of cookie tops using the 1-inch cutter (use scrap in next batch of dough). Transfer cookie tops and bottoms to parchment paper-lined baking sheet, spacing about 1/2-inch apart.
     
  5. Bake on center rack of oven 8-9 min until edges begin to brown slightly, watching for overbrowning.  
     
  6. Let cookies cool on baking sheet 1-2 min. While still warm, carefully toss only the tops in vanilla flavored granulated sugar. Transfer to cool baking sheet.
     
  7. Assemble cookies:  Place jam in pastry bag. Pipe two small dots of jam on bottom cookie at 12 & 6 o'clock positions. This will help anchor the tops to the bottoms. Align top cookie in place; pipe about 1/4 tsp jam into center space. Repeat with remaining cookies. Store in covered container at room temp.
Chef Tips
  • Place dough ball between two 1/8-inch thick rulers or slats of wood set about 12 inches apart. These will act as a template or guide for your rolling pin. Start rolling out the dough; when rolling pin makes contact with sides of your "guide", you've achieved a consistent 1/8-inch thickness.
  • Tip for jam filling: Create your own piping bag by filling zip-style bag about 1/3 of the way full with jam. Twist closed and snip off one small corner. Squeeze jam onto cookies thru this point. 
  • Food You Feel Good About Raspberry, Strawberry & Blackberry Triple Fruits Spread can be replaced with any jam flavor.

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