1-3/4 cup flour
1/2 cup corn starch
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup sugar
2 tablespoons rum
1 teaspoon vanilla extract
Grated zest of one orange
Cherry preserves, for filling
Confectioners' sugar, for dusting
In a bowl, combine the flour, corn starch, and salt. Set aside.
In another bowl, use an electric mixer to beat the butter and sugar until light
and fluffy, about 2 minutes. Beat in the egg, rum, vanilla, and orange zest.
On low speed, gradually add in the flour mixture. Blend until the mixture
comes together into a dough. Divide the dough in half. Form each half into a
disk, wrap and refrigerate for at least one hour or overnight.
Preheat the oven to 350 degrees F.
Grease or line 2 baking sheets with parchment paper.
On a floured surface, roll out one portion of the dough to a 1/8-inch thickness.
With a fluted pastry cutter, cut the dough into 2-inch squares.
Arrange the squares about1-inch apart on the prepared baking sheets.
Place 1/2 teaspoon of the cherry preserves in the center of each square.
(Do not add too much, or the filling will leak out as it bakes.
Roll out the remaining portion of dough to a 1/8-inch thickness.
Cover the jam with the dough squares.
Use a fork to press the edges all around to seal in the filling.
Bake 15-17 minutes, or until the cookies are lightly browned.
Transfer the baking sheets to wire racks and allow to cool for 5 minutes.
Then transfer the cookies to the wire racks to cool completely.
Dust with confectioners' sugar before serving.
The cookies can be stored in an airtight container for up to 1 week.
These crisp little ravioli-shaped cookies can be filled with your favorite fruit preserves (we like
cherry). Any flavor will do, as long as it has a thick consistency so that it won't leak out of the
dough as it bakes. Sweet Ravioli Cookies are perfect addition to a Christmas cookie tray.