15 servings twist and ends together to make a rough knob. cover red
0.3 teaspoon salt
1 cup sugar
0.5 teaspoon vanilla extract
Equipment
bowl
baking sheet
baking paper
oven
hand mixer
cookie cutter
wax paper
Directions
Beat first 3 ingredients at medium speed with an electric mixer 2 minutes or until light and fluffy.
Add egg yolk, and beat until smooth. Stir in extracts.
Combine flour and salt; gradually add to butter mixture, beating just until blended. Shape dough into 2 balls; wrap in wax paper, and chill 1 hour or up to 1 week.
Roll dough out on a lightly floured surface to 1/4-inch thickness. (If dough is too firm to roll, let stand 5 to 10 minutes.)
Cut dough into circles using a 3-inch round cookie cutter.
Cut out centers of circles using a 1-inch round cookie cutter.
Place cookies on parchment paper-lined baking sheets; bake, in batches, at 350 for 10 to 12 minutes or until edges are lightly browned.
Let cool on pans 1 minute.
Transfer cookies to wire racks to cool completely.
Spread about 1 teaspoon raspberry preserves, strawberry jam, or buttercream frosting between 2 cookies. Dip in Decorating Icing, allowing excess to drip back into bowl.
Add pieces of red licorice to resemble stripes on a life preserver ring.
