Jam Sandwich Cookies
Jam Sandwich Cookies are delicate, buttery cookies made by sandwiching a layer of sweet and tangy jam—like raspberry, apricot, or strawberry—between two cookie layers. Often dusted with powdered sugar for a festive touch, they are a classic treat enjoyed during holidays, tea time, or as an everyday dessert. Their tender texture and fruity filling make them a timeless favorite.
Ingredients
- 2 3/4 c. all-purpose flour
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. baking powder
- 1/4 tsp. ground cloves
- 1/4 tsp. Kosher salt
- 1 c. unsalted butter, at room temperature (2 sticks)
- 3/4 c. granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tsp. finely grated orange zest
- Confectioners' sugar, for dusting
- 1 1/2 c. apricot or raspberry jam
Instructions
- In large bowl, whisk together flour, cinnamon, nutmeg, baking powder, cloves and salt. Using an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in egg and yolk, then vanilla and zest.
- Reduce mixer speed to low and gradually add flour mixture, mixing just until incorporated. Shape dough into 4 disks and roll each between 2 sheets parchment paper to 1⁄8- inch thick. Chill until firm, 30 minutes, in refrigerator or 15 minutes in freezer.
- Heat oven to 350°F. Line baking sheets with parchment paper. Using floured 2- to 3-inch round fluted cutters, cut out cookies. Place on prepared sheets. Reroll, chill and cut scraps. Using smaller cutter, cut out centers of half of cookies.
- Bake, rotating sheets halfway through, until cookies are light golden brown around edges, 10 to 12 minutes. Let cool on sheets 5 minutes before transferring to wire racks to cool completely.
- Dust cutout cookies with confectioners’ sugar, then form sandwiches with whole cookies, jam (11⁄2 teaspoon per sandwich) and cutouts.
Nutrition
Calories: 100kcalCarbohydrates: 16gProtein: 1gFat: 4gSaturated Fat: 2.5gSodium: 20mg
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