Rating: 3 stars
183 Ratings
  • 5 star values: 36
  • 4 star values: 39
  • 3 star values: 52
  • 2 star values: 44
  • 1 star values: 12
  • 183 Ratings
Gina Marie Miraglia Eriquez

Gallery

Credit: Raymond Hom

Recipe Summary

hands-on:
35 mins
total:
2 hrs 30 mins
Yield:
Makes 30
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

    Advertisement
  • 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.

Nutrition Facts

139 calories; fat 5g; saturated fat 3g; cholesterol 19mg; sodium 44mg; protein 1g; carbohydrates 23g; sugars 16g; calcium 5mg.
Advertisement