Jam Sandwich Cookies
Crafted from a handful of basic ingredients, these cookies achieve a delightful contrast of textures. The cookie layers offer a tender crumble that yields to each bite, while the jewel-like centers of high-quality fruit jam or preserves provide a burst of sweet and tangy delight.
Ingredients
- 340 g butter room temperature
- 200 g sugar
- 1 tsp vanilla extract
- 440 g flour
- 1/4 tsp salt
- 1 cup raspberry jam
- Powdered sugar for dusting
- 1 tbsp cocoa powder for chocolate cookies!
Instructions
- In a large bowl, beat the butter and sugar until light and fluffy. Mix in the vanilla extract.
- Slowly beat in or stir in the flour and salt until the dough forms. At this point you can also mix in the cocoa powder if you want to make them chocolate flavoured!
- Wrap the dough in plastic wrap and refrigerate for 1 hour or for up to several days.
- Preheat oven to 350°F (175℃).
- On a lightly floured surface, roll out the dough to about ⅛ inch thick.
- Cut the dough with your cookie cutter of choice and transfer to a lined baking sheet.
- Cut out the center of half the cookies. I use the end of a piping tip for this.
- Bake for 10 minutes or until very slightly browned at the edges. Allow to cool completely.
- Dust the cookies with the hollow center with icing sugar. To the rest of the cookies, spread about half a teaspoon of jam and then place a sugar-dusted cookie on top. Lightly press down.