ITALIAN JAM SANDWICH COOKIES RECIPES

Steps:

• Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil until browned, 5 to 8 minutes.
• Stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. Pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
• Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
• Transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. Use a wooden spoon to gently break meat into smaller chunks. Cover pot with a lid or aluminum foil and keep warm.
• Skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. Cover pot with a lid or aluminum foil and keep broth warm.
• Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. Top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. Place tops on sandwich. Repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches.
• Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream butter and confectioners' sugar together in a large bowl. Beat in egg, vanilla, and almond extract.
• Whisk flour, baking soda, and cream of tartar together in a medium bowl. Add to butter mixture; beat until dough is just combined. Divide dough into thirds and shape each portion into a ball.
• Place one portion of dough on a lightly floured surface and roll out to 1/4-inch thickness. For each sandwich cookie, cut out two 3-inch hearts; cut out the center of one of the hearts with a 1 1/2-inch cutter. Place cutout pieces 1 to 2 inches apart on an ungreased cookie sheet. Repeat with remaining dough.
• Bake in the preheated oven until lightly browned, 7 to 8 minutes. Cool completely on wire racks.
• Frost each solid 3-inch cookie with Pink Valentine Frosting and top with an open-centered cookie to form a sandwich. Frost the remaining small hearts and serve as separate cookies.