JAM SANDWICH COOKIES RECIPE RECIPES

Steps:

• Pile the flour on the work surface and stir in the sugar, lemon zest and a pinch of salt. Create a well in the middle and place the butter around the well. Crack the egg into the well and quickly knead into a smooth pastry. Shape into a ball, wrap in cling film and chill for 30 minutes.
• Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tray with grease-proof paper.
• Roll out the pastry on a floured work surface approx. 0.4 cm thick and cut out circles approx. 3.5 cm diameter. Cut heart shapes in the middle of half the circles and place all the circles on the prepared baking tray.
• Bake for around 8 min until slightly golden. Remove from the oven and leave to cool on the baking paper.
• Gently heat the jam.
• Spread the whole circles with jam and place a heart circle on top. Leave to dry.

Steps:

• 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.