Agnesenplätzchen (St. Agnes Cookies)

In honor of today's feast of St. Agnes I finally had the opportunity to bake Agnesenplätzchen (St. Agnes Cookies), with lots of help from our six year old, adapting the recipe found in Cooking with the Saints.  The recipe for these delicious jam filled shortbread cookies was originally from an old German cookbook first published in 1924.

Agnesenplätzchen (St. Agnes Cookies) 

adapted from Cooking with the Saints 

Ingredients:

• 1 1/3 cup butter, room temperature
• ½ cup sugar
• 3 cups flour
• 1 jar apricot jam
• powdered sugar (optional)

Directions:

Cream the butter with the sugar. Gradually incorporate the flour until it becomes a smooth dough. Refrigerate for about 10 minutes.

On a clean work surface, roll out the dough to ¼-inch thick. Cut out an even number of circles about 2 inches in diameter.

Let the dough rest for about 30 to 60 minutes.  

Place on a cookie sheet and bake in a preheated oven at 350˚F for 10-12 minutes or until golden brown.

Remove from the oven, transfer the cookies to a wire rack and cool completely. Spread apricot jam on the top of one cookie and cover with a second cookie.

Dust with powdered sugar, if desired.  

You can find additional pictures and ideas over at Shower of Roses. 

St. Agnes, Ora Pro Nobis!

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