Jam Sandwich Cookies
Soft, buttery cookies sandwiched with jam of choice before baking. Dusted with powdered sugar. Best served with a cup of hot tea or coffee.
Ingredients
- ½ c. shortening 3oz/85g
- ½ c butter 4oz/113g
- ½ c. granulated sugar 3.6 oz/102g
- ½ c. brown sugar 4 oz/113g
- 2 egg yolks
- 3 T. milk
- 2 tsp. vanilla
- 2-⅔ cups flour 12 oz/340g
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- ½ tsp. salt
- ½ cup jam of choice 5oz/170g *see notes (I used Bourbon Berry from Bonnie's Jams found at Whole Foods)
- Powdered sugar for dusting
Instructions
- Cream shortening, butter and sugars.
- Beat in yolks, milk, vanilla.
- Sift together dry ingredients.
- Add to creamed butter mixture.
- Chill up to 1 hour. Let sit at room temperature before rolling and cutting.
- Roll part of dough at a time to 3/16" thick in between pieces of wax paper. Keep remaining dough chilled until you use it. Cut tops and bottoms of sandwich cookies with a 2 to ⅖ inch cutter. Cut small hole in center of half of them. A thimble or ½" to 1" round cutter will work. A Linzer cookie cutter set will also work.
- Place ½ to 1 teaspoon of jam in center of bottom cookie. Top with cut out one. Press edges gently to seal. Chill for 10 minutes in the freezer. When ready to bake heat oven to 350 Deg F/177 Deg C.
- Bake 10-12 min. Sprinkle with powdered sugar when warm.
Notes
The original recipe calls for all shortening. These wont spread at all but wont have a buttery flavor.
Use any jam you like, I used a bourbon berry jam, original recipe called for strawberry or raspberry. Don't use a jam with large pieces of fruit, such as a preserves. Jam with seeds is fine to use.