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Suvaroffs


Crispy sandwich cookies filled with raspberry jam and topped with vanilla sugar.

3/4 cup butter
1-1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup vanilla sugar
1/3 cup raspberry jam, strained to remove seeds

Cut butter into flour, then add granulated sugar. Work the mixture into a smooth dough. Roll out the dough 1/4" thick and cut it with a 3" round cookie cutter. Using a 1" round cookie cutter, cut the centers out of half of the 3" rounds, to make rings. Pre-heat oven to 375 F and lightly grease a baking sheet. Bake the rounds and the rings for 10 to 12 minutes or until they are faintly yellow and dry. Sprinkle them with vanilla sugar while they are still hot. Place a small amount of raspberry jam on the rounds and spread thinly. Top the round with a ring.

Note: Adapted from Gourmet's Old Vienna Cookbook: A Viennese Memoir by Lillian Langseth Christensen.

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Reviews of Suvaroffs:

1-4 of 4 reviews  

  PrintMePlease in Boston  Dec 16, 2011
Would not make this again.
Maybe I did something wrong, but the yield was really low on these cookies. I only got 8 out of the batch (plus one more thin on by re-rolling the dough cut out from the rings). Also didn't care much for the flavor. Too floury and not sweet. 1 star

  A cookie baker in Calif.  Dec 17, 2010
Would make this again.
My mom has been making a similar recipe for as long as I can remember. This recipe is great, just like mom's. She always painted with food coloring holly leaves and put a red hot or 2 for the holly berry. Raspberry jam always works best. 5 stars

  serena in minnesota  Nov 26, 2010
Would make this again.
This recipe is so good i will use again and again 5 stars

  serena in minnesota  Nov 26, 2010
Would make this again.
this is amazing 5 stars

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