Sour Cream Raspberry Cookies with a Chambord Glaze

Created by Jon Payne

3 cups sifted all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup butter (at room temp.)

3/4 cup white sugar

1 egg

1/4 cup sour cream

1 teaspoon vanilla extract

1 18oz jar of raspberry jam (seedless preferred)

Raspberry Glaze:

2 cup confectioners sugar

1/2 cup Chambord

 Sift the flour, baking powder, and salt in a bowl and set aside.  Cream butter with sugar, beat in the egg.  Then stir in the sour cream and the vanilla.  Stir in flour mixture 1/3 at a time.

Divide the dough in half and place onto a piece of wax paper and form into a sphere, then wrap it up and chill for an hour.

Sift confectioners sugar onto your work space.  Then roll out one of the packages of dough ¼ inch thick.  Cut out your cookies using a small/medium biscuit cutter.  Put on a cookie sheet lined with parchment paper.  Bake at 350 degrees for 7 to 10 minutes.  Take out of the oven and place on a cooling rack.  Take the jam out of the jar and put into a bowl and whisk until all the lumps are gone.  Once the cookies are cooled, take one and spread the jam on it and place another cookie on top and set aside.  Repeat until they are all done.

Glaze:

Whisk together the confectioners sugar and the Chambord and place the cookies back on the cooling rack with parchment underneath.  Drizzle over the cookies and let the excess run over.