Advent Butter Cookies With Strawberry Marmalade

Preheat your oven to 355 F (180 C).

In a large bowl combine all the ingredients for the cookies except the marmalade and the chocolate rounds. You may use a hand-held mixer for a minute, then use your palms to knead the dough for 10 minutes on a lightly floured surface. The dough should be firm and smooth. You don’t need to refrigerate the dough if you knead it well.

Divide the dough into portions, then roll out each portion to about 1/3 inch thickness using a rolling pin. Cut the rolled dough into 1 and 1/2 inch rounds using a cookie cutter, a vodka glass, a small cup or something like that. Put the cookies onto a parchment paper lined baking tray, spacing them about an inch apart.

Bake cookies for 15-20 minutes. When cookies are ready remove them from the oven and let them cool completely.

Then take one cooled cookie, top it with a small portion of the marmalade, and cover it with another cookie. Repeat it until all cookies are sandwiched.

In the meantime, in a small bowl combine powdered sugar with water to make the frosting. Top each cookie sandwich with a bit of the frosting, and then top that with the chocolate round. Repeat until all cookies are ready.

Of course the topping is up to you and depends only on your imagination. The real number of cookies is roughly 50, not 36 which is more than the TastyKitchen serving size menu allows.