Jam Sandwich Cookies

jam-sandwich-cookies
Photo by Raymond Hom
Jam Sandwich Cookies 3.2 158 5 1
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  • Makes 30
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 139 calories
    • Fat 5 g
    • Sat Fat 3 g
    • Cholesterol 19 mg
    • Sodium 44 mg
    • Protein 1 g
    • Carbohydrate 23 g
    • Sugar 16 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 5 mg

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.With an electric mixer, beat the butter and granulated sugar at medium-high speed until pale and fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix).Form the dough into 2 disks and wrap in plastic. Chill until firm, at least 1 hour and up to 2 days.Heat oven to 375° F with the racks in the upper and lower thirds. Line 2 baking sheets with parchment. Working with 1 disk at a time (keep the remaining disks chilled), on a lightly floured surface, roll the dough out ¼ inch thick. Using a lightly floured 1½-inch round cookie cutter, cut the dough into circles and place 2 inches apart on the prepared baking sheets. (If the dough becomes too soft, chill briefly on a baking sheet.)Bake the cookies, rotating the baking sheets halfway through, until the edges are golden, 8 to 10 minutes. Transfer to a cooling rack and dust the tops with ½ cup of the confectioners’ sugar.Spread half the cookies with ½ teaspoon jam each, then sandwich with the rest of the cookies. Just before serving, sprinkle the cookies with the remaining ¼ cup confectioners’ sugar.Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 2 days. 

Ingredients

  1. Check 2 cups all-purpose flour, spooned and leveled, plus more for the work surface
  2. Check 1/2 teaspoon baking powder
  3. Check 1/2 teaspoon kosher salt
  4. Check 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  5. Check 1 cup granulated sugar
  6. Check 1 large egg
  7. Check 1/2 teaspoon pure vanilla extract
  8. Check 3/4 cup confectioners’ sugar
  9. Check 1 cup seedless raspberry jam

Directions

  1. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  2. With an electric mixer, beat the butter and granulated sugar at medium-high speed until pale and fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix).
  3. Form the dough into 2 disks and wrap in plastic. Chill until firm, at least 1 hour and up to 2 days.
  4. Heat oven to 375° F with the racks in the upper and lower thirds. Line 2 baking sheets with parchment. Working with 1 disk at a time (keep the remaining disks chilled), on a lightly floured surface, roll the dough out ¼ inch thick. Using a lightly floured 1½-inch round cookie cutter, cut the dough into circles and place 2 inches apart on the prepared baking sheets. (If the dough becomes too soft, chill briefly on a baking sheet.)
  5. Bake the cookies, rotating the baking sheets halfway through, until the edges are golden, 8 to 10 minutes. Transfer to a cooling rack and dust the tops with ½ cup of the confectioners’ sugar.
  6. Spread half the cookies with ½ teaspoon jam each, then sandwich with the rest of the cookies. Just before serving, sprinkle the cookies with the remaining ¼ cup confectioners’ sugar.
  7. Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 2 days.

 

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