Medallion

1-½ cups flour
1 ½ tsp baking powder
¼ tsp salt
½ cup margarine
½ cup sugar
1 egg yolk (beaten)
3 tbsp milk
½ tsp vanilla

Cream together butter and sugar. Add yolk, vanilla and milk. Add dry ingredients. Chill dough for at least 30 minutes. Roll to desired thickness. Using a glass or a cookie cutter, cut out cookies.

Bake at 375⁰ for 8 – 10 mins. These cookies store well in an airtight container for several weeks.

Assembling the Medallion

Place a little glob of raspberry jam on a saucer sized plate.
Place a sugar cookie on top of the jam – the jam prevents the cookie from sliding off the plate.
Spread a thin layer of raspberry jam over the cookie.
Place a fair sized glob of homemade vanilla custard on top of the jam.
Place a second cookie on top and press down lightly to force the custard out the side of the two cookies.
Cover the entire top with whipped cream and a little dot of grape jelly.
It is best to eat a Medallion with a dessert fork.