- 2 1/2 cups all-purpose flour
- 1 1/4 cups confectioner's sugar plus 1 cup for glaze
- 1 tsp. vanilla sugar (optional)
- 1 tsp. baking powder
- 3/4 cup butter, diced into small cubes
- 1 egg, beaten
- 1 cup raspberry jam or preserves
- 2-3 Tbsp. water
- decorating sprinkles / nonpareils
Whisk together flour, 1 1/4 cups confectioner's sugar, vanilla sugar (if using), and baking powder. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles small crumbs (it will be the texture of basic pie crust dough). Mix in beaten egg to form a soft dough. Divide dough into two halves, cover each with plastic wrap, and refrigerate for one hour.
Preheat oven to 375º. Using a rolling pin with a cotton sleeve, roll out each half of the chilled dough into an 8" x 12" rectangle. Trim the edges to make them square, then carefully roll the dough around your pin and transfer to parchment paper-lined baking sheets. Bake for 12-15 minutes, until golden brown. Remove from oven and allow to cool.
Spread raspberry jam on bottom layer and cover with top layer. Combine 1 cup confectioner's sugar with 2-3 Tbsp. water to form a thick glaze. Spread on top layer of cookie and sprinkle with nonpareils. Once the glaze has "set" (about 10 minutes), cut into bars.
Yield: 15-20 hindbaer snitter.
