This recipe definitely deserves a "power couple name". Say it outloud. Shugapies.
Back when I first started baking cupcakes, I called myself a cupcake scientist. I baked the things together that I thought were impossible. Oreos on the bottom of cupcakes, cake stuffed inside of strawberries, pies inside of cake. When two amazing desserts bake together, they become BFFs. I sprinkle them with edible glitter, and then I give the recipe a "power couple name" like. this one: "Shugapies". Sugar cookies stuffed with pie filling, nutella, or jam. I like these better than actual pies because I can hold it in my the palm of my hand, and I think tiny things are cute. And cute things taste better because they are cute.
Try it and treat yourself:
Shugapies Recipe: Ingredients needed:
2 ¼ cups flour
½ teaspoon salt
½ teaspoon baking powder
1 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
Favorite pie filling, jam, or Nutella
How to: In stand mixer, cream the butter, sugar, extract and egg together until combined. Sift the flour, salt, baking powder together in a separate bowl. Slowly add the dry ingredients to the creamed mixture until well blended. Line baking sheets with parchment paper.
To make the “shuga-pies”
Roll sugar cookie dough out flat and thin. Using a round cookie cutter, cut circular sugar cookie shapes out and place them onto parchment paper lined baking sheets. Spoon a small amount of pie filling or jam into the center of sugar cookie. Then place another cookie on top. Press the edges together like you would a pie. Use a fork to crimp the edges. Poke 4 little pie inspired slits on top of the cookie (with a small sharp knife). Once prepared, cool the dough in the refrigerator for about an hour (this helps the cookies keep their shape and will prevent spreading when they are baking the oven). Preheat the oven to 325. Bake for approximately 13 minutes, until golden. You may cool these, but they are so delicious when eaten warm.
Too cute.