Feb 15, 2009
If you can’t get enough…
Roll dough to 1/8” thickness. Cut two 2 ½” to 3” round circles of dough for each finished cookie. Using a 1” round cutter, cut center out of half of the total cookies.
Place onto parchment lined cookie sheets, bake 350 O approx. 12 to 14 minutes. Remove from oven, spread approx. ½ tsp. raspberry jam onto solid cookies. Sprinkle powdered sugar onto cookie rings. Place rings onto solid cookie bottom which has been
spread with raspberry jam.
I have loved baking and cooking since I was a child. I studied foods and nutrition in college, but my secret desire was to own my own restaurant. Participation in a culinary program landed me jobs in several upscale restaurants, where I discovered my passion for baking and pastries. In 1981 I opened my bakery, Tarts and Truffles, in Sacramento, CA. Realizing a need for trained, knowledgeable bakers, I began teaching baking classes in the culinary arts program at American River College in 1990. I hope you will find my interest in high quality baking reflected in every product we sell.
