Smuckers

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"SMUCKER'S FAMILY TRADITIONS RECIPE AND ESSAY CONTEST"

The Rules: Send in your family's original recipe made with at least 1/4 cup of one of the following Smucker's products: Smucker's jams, jellies or preserves. The recipe must have been passed down for at least two generations. Send in an original 100-words or less essay in English telling the true story behind or memories associated with the recipe. Recipe categories are: 1) breakfast foods; 2) appetizers; 3) entrees; and 4) desserts. Recipes containing alcohol will NOT be considered

The Prize: Four Grand Prize winners (one from each recipe category) will receive a trip for four (winner and three guests) to New York City with round-trip coach airfare for four from a major gateway airport nearest to winner's home, transportation between winner's home/airport and airport/hotel, accommodations for four (two rooms, double occupancy) for a three day and two night stay at a hotel selected by Sponsor, including hotel/room tax.

The Entry: Raspberry Cordial Cookies

Makes 2 dozen sandwich cookies

3/4 cup sugar
1 Tbsp. lightly packed grated orange zest
1/4 tsp. salt
2-1/2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces, cool but not too firm
2 Tbsp. cream cheese
1 egg
1 tsp. Vanilla flavoring
3/4 cup Smuckers Raspberry Jam


Combine the sugar, orange zest, salt and flour in a bowl. Mix to combine. Add butter and cream cheese; mix until dough resembles coarse sand. Add egg and vanilla flavoring. Mix until the dough clumps together. Knead with your hands until it holds together in a ball. Divide dough into two disks, wrap in plastic wrap, and refrigerate for 20 to 30 min.

Preheat the oven to 350ºF. Line two baking sheets with parchment paper or butter them evenly. Working with one disk at a time, roll out the dough to 1/8-inch thickness between sheets of parchment paper. Chill the rolled dough, still between sheets of paper, for 10 to 20 min. Place chilled dough on baking sheet. Remove top paper, carefully turn over and remove remaining paper.

Using a 2- to 2-1/2-inch biscuit cutter, cut the dough into rounds and place about 1-1/2 inches apart on the baking sheets. Cut a hole out of the center of half the cookies to make a window for the filling. Gather remaining dough scraps into a ball, reroll and repeat. Bake until lightly golden, 10 to 15 min. The top cookies with the cutout centers will bake more quickly. Let the cookies cool on a wire rack. Place about 3/4 teaspoon of raspberry jam onto a cookie bottom, smearing it lightly around the whole cookie leaving a small mound in the center. Top with top cookie half.