One for the jam lovers.
Blackberry Jam Sandwich Cookies
- 2 sticks (8 oz) unsalted butter, softened
- 1/2 cup sugar
- 2 tsp vanilla extract
- 1/2 tsp lemon juice
- zest of 1 lemon (to make good use of the grater I received for Christmas)
- 2 large egg yolks
- 3 cups flour
- 1 jar seedless blackberry (or any other fruit) preserves
1. Mix butter and sugar in bottom of electric mixer and until creamed. Or, if you aren’t using an electric mixer, do so by hand.
2. Add egg yolks, lemon zest, lemon juice, and vanilla extract. Mix until combined, making sure to scrape down the sides of the bowl frequently.
3. Slowly add flour and mix again on a low setting, scraping down the sides of the bowl once again when necessary.
4. Scrape dough out of the bowl and press it into the bottom of a pan until it is about 1/2 inch in thickness (I divided mine in half and did so in the bottom of a cake pan). Chill the dough, covered in saran wrap, for at least an hour.
5. Heat oven to 350 degrees. While the dough chills, reduce the jam by heating the it in a saucepan over medium heat for about 5 minutes, stirring frequently. Once it comes to a boil, let it rest and thicken.
6. After an hour, take the dough out of the fridge and turn it out on a floured surface. Gently press the dough with a rolling pin to soften it and roll the dough to the desired thickness (I think mine turned out a little too thick, but who’s counting).
7. Use a reasonably sized glass (or cookie cutters, if you have them) to cut the dough into disks and lift them carefully onto a foil lined baking sheet, placing them at least an inch a part. I wanted a “window” effect for my cookies, so I used a small shot glass to cut out the center of half of the disks, but this is unnecessary (though it does look quite fancy). You can re-roll the scraps after they have been molded into a ball and chilled for another 10 minutes.
8. Bake the cookies until they reach a deeper golden color, about 15 – 20 minutes and let them cool completely.
9. Spoon about 1 Tbs jam on the base (the darker, flatter side) and spread it almost to the edge. Top with a second “window” cookie and gently press them together. Fill “windows” to the brim with extra jam, if you have any, after filling the rest of the cookies.