Peek-a-boos

Christmas cookies are often fancier than cookies made during the rest of the year. These cookies fit the bill by requiring rolling out the dough, cutting them just so, and assembling the cookie. The recipe card suggested using a 2 1/2 inch round cookie cutter, but I used a slightly smaller round cutter which worked out find. For the star pattern for the top cut-out, I just used a butter knife to cut a star pattern that created just enough of an opening for the cookie.

The flavors used in these cookies could very easily be adjusted to meet your needs. The recipe uses lemon extract, but other extracts could be used for a different flavor. The filling is a fruit preserve. I used strawberry preserves to compliment the lemon cookie, but other flavors could be used, such as blueberry preserves or raspberry preserves.  

Peek-a-boos 

• 1/2 cup butter
• 3/4 cup sugar
• 2 eggs
• 1 tsp. lemon extract
• 2 1/2 cup flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup fruit preserves

Cream together butter and sugar. Beat in eggs and lemon extract. Stir together flour, baking powder, and salt; and gradually add to creamed mixture. Mix well. Chill dough. On a lightly floured surface, roll part of dough to 1/8 inch thickness. Cut with 2 1/2 inch round cutter. Place on ungreased baking sheet. Drop a teaspoon of preserves in center. Cut a star pattern into another cut cookie. Center the star-cut cookie on the preserve-topped cookies. Seal outer edges by pressing with a fork. Bake at 375 for 12-15 minutes, or until golden. Allow to cool. Enjoy!