Striped Cookies

My son wants to treat his friends at school and asked me to bake some special cookies. For him special means Tasty, Attractive and nothing healthy!

I only keep the healthy versions of recipes in my Archive. Hence, I want to adopt Martha Stewart recipe.  

It’s a pretty straightforward recipe, with the stripes. The strips are the twist. The stripes needs separate ingredients and needs to be prepared separately.

The Ingredients for the Filling (Stripes)  :   3/4 cup Raisins   ;  1/3 cup  Jam (any choice of yours)   ;   1 tbsp Sugar

The Ingredients for the Dough  :  1 1/4 Cups  of All-purpose flour   ;  1/2 cup  Yellow cornmeal   ;    1 tsp  Baking Powder    ;     1/4 tsp  Salt     ;  113 gms of Butter @ Room Temp     ;    1 cup of Sugar      ;     1 large Egg     ;     1 tsp  of Vanilla Essence

First lets make the Strips (filling) : In a food processor, combine raisins, jam, sugar and Process until coarsely pureed. Transfer to a small saucepan over and cook at medium heat.  Stir occasionally until it comes to a boil. Remove from heat and allow it to cool.

Meanwhile, let’s make the cookie dough: In a bowl, whisk together flour, cornmeal, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add egg, vanilla to incorporate. With mixer on low speed, add flour mixture to butter mixture and mix well to combine.

Divide into two equal portions. Place one portion between two pieces of parchment paper that are at least 6’’ square. Roll out dough to a 3’’ by 7’’ rectangle about ¼’’ thick. 

Repeat with the remaining three portions dough. Transfer to a baking sheet and freeze for about 30 minutes.

Now time to assemble the cookies: Remove dough from freezer. Remove top pieces of parchment from dough. Spread one-third of the filling evenly over one portion of dough. Invert second rectangle over the first; remove parchment on top. Repeat layering process, leaving the top rectangle uncoated. Trim to a  ½’’ brick.  

Arrange it in prepared baking tray with parchment Wrap in plastic wrap and transfer to freezer for 1 hour.

Preheat oven to 350ºF (180 ºC) and Bake until light golden around the edges, (may take 15 minutes) Transfer to a wire rack to cool. Store it in an airtight container for up to 2 weeks.