Food Recipes Jam Sandwich Cookies 3.2 (184) By Gina Marie Miraglia Eriquez Gina Marie Miraglia Eriquez Gina Marie is a chef and food editor with over 20 years of experience. Her work has appeared in Gourmet Magazine, Bon Appétit, AOL's Kitchen Daily, and Real Simple, among others. Highlights: * Over 20 years of experience in the food industry * Culinary Arts and Foodservice Management degree * Baking & Pastry certificate from the Institute of Culinary Education * Former food editor at Gourmet Magazine Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Share Share Tweet Pin Email Dust the tops of these buttery, jam-filled cookies with confectioners’ sugar for a beautiful wintry effect. Get the recipe:Jam Sandwich Cookies. Photo: Raymond Hom Hands On Time: 35 mins Total Time: 2 hrs 30 mins Yield: 30 Jump to Nutrition Facts Ingredients 2 cups all-purpose flour, spooned and leveled, plus more for the work surface ½ teaspoon baking powder ½ teaspoon kosher salt 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 cup granulated sugar 1 large egg ½ teaspoon pure vanilla extract ¾ cup confectioners’ sugar 1 cup seedless raspberry jam Directions 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. Print Nutrition Facts (per serving) 139 Calories 5g Fat 23g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 139 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 19mg 6% Sodium 44mg 2% Total Carbohydrate 23g 8% Total Sugars 16g Protein 1g Calcium 5mg 0% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.