Turbinado Cane-Sugar Cookies
Sugar In The Raw
;⁄; cup plus 1 tablespoon
Sugar In The Raw*
turbinado sugar
(see note), plus more
for coating
1¼ cups unsalted
butter, cold
2½ cups all-purpose ;our
¼ cup fruit preserves
(pineapple, mango,
raspberry)
Preheat oven to 275°F. Place racks in the upper and
lower third of the oven.
Place sugar in a bowl. Cut in butter until the mixture
resembles coarse meal. Add ;our and mix until moist,
crumbly pieces form and no dry particles remain.
Press the dough together in a plastic bag, then set
on a sheet of plastic wrap. Use the plastic wrap to
knead the dough until it holds together. Wrap tightly
and freeze for 30 minutes or refrigerate until ;rm.
Measure 2 teaspoonfuls of dough, roll into 1-inch
balls, and roll in sugar. Place on ungreased baking
sheets 1 inch apart. Flatten slightly and make a
round indentation in each. Bake for 45 minutes,
rotating pans from top to bottom and front to back
halfway through baking, until pale golden in color.
Cool on a rack.
Fill a resealable plastic bag with fruit preserves;
remove the air and seal the bag. Snip o; a ¼-inch
triangle from one corner. Squeeze about ½ teaspoon
preserves on each cookie. Makes 4 dozen cookies.
Note: Turbinado is a natural, unre;ned sugar made
from sugar cane. To make it, juice is extracted from
the sugar cane, then crystallized through evaporation.
* Brands may vary by region; substitute a similar product.
Peanut Butter and Jelly Cookies
The J.M. Smucker Co.
1 cup sugar, plus extra
for coating dough
1 cup ;rmly packed
light brown sugar
1 cup Crisco Butter
Flavor Shortening
1 cup Jif* Creamy
Peanut Butter
Preheat oven to 375°F.
In a large mixing bowl, combine sugar, brown sugar,
shortening and peanut butter. Beat with an electric
mixer until creamy. Beat in eggs, milk and vanilla.
In a separate bowl, stir together ;our, baking soda
and salt. Add to the peanut butter mixture and beat
until blended.
2 large eggs
¼ cup milk
2 teaspoons vanilla extract
3½ cups Pillsbury* Best
All Purpose Flour
2 teaspoons baking soda
1 teaspoon salt
Shape the dough into 1-inch balls. Roll in sugar.
Place 2 inches apart on an ungreased cookie sheet.
Bake for 7 minutes. Remove from the oven. Using
the back of a teaspoon, make a rounded indentation
in the top of each cookie. Fill each with about
½ teaspoon jelly. Bake an additional 2 minutes.
Remove to a wire rack to cool. Makes 5 dozen cookies.
¾ cup Smucker’s* Strawberry
Jelly, or any Smucker’s*
jam, jelly or preserves
* Brands may vary by region; substitute a similar product.
226 A Decade of Cooking The Costco Way
