Ah, the simple joy of biting into a cookie—crunchy edges giving way to a tender, buttery center. But wait, this isn’t just any cookie. We’re talking about jam-filled sandwich cookies that are practically love letters to your taste buds.
Picture this: a lazy Sunday afternoon, the sun’s warm glow streaming through your kitchen window, and the delightful aroma of these cookies wafting through the air. They remind me of the time I first tried them at a quaint little bakery while on a spontaneous road trip—pure serendipity, if you ask me.
Each bite is a gentle hug, the sweet jam adding a touch of nostalgia, like flipping through an old family photo album. And these cookies? They’re not just a treat; they’re a celebration of life’s simple pleasures, wrapped in a deliciously crumbly package.
So, grab your apron and let’s bake something unforgettable. Or not—who am I to tell you what to do?
Steps
- In a large mixing bowl, combine 3 cups plus 2 tablespoons of flour with 2 sticks of softened butter, using your hands to create a sandy, crumbly texture. This manual mixing is recommended for the best dough consistency.
- In a separate bowl, whisk together 2 eggs and 1 cup of sugar on high speed for about 5 minutes until the mixture is pale yellow and smooth. Carefully fold this egg mixture into the flour and butter mixture using a spatula until just combined.
- Mix 1 teaspoon of baking soda with 2 teaspoons of vinegar in a small dish, then add this to the dough along with 2 tablespoons of honey. Mix everything together until the dough forms a cohesive mass, then cover it with plastic wrap and let it rest at room temperature for 30 minutes. Preheat your oven to 350°F during this time.
- Divide the dough into four portions and roll out each portion individually on a floured surface to about 1/8 inch thick. Use your favorite cookie cutter shape to cut out cookies, and place them on a parchment-lined baking sheet. Gather up any scraps, mix them back into the remaining dough, and continue cutting.
- Poke a hole in half of the cookies using a straw or similar tool, making sure the holes are larger than you think necessary as they shrink during baking. This will give you a batch of cookies with holes and another batch without.
- Bake the cookies at 350°F for 5 to 8 minutes until they are lightly golden. Keep a close eye on them as they can brown quickly. Allow them to cool to room temperature after baking.
- Spread jam on the base cookies without holes, then place the cookies with holes on top, sandwiching them together. Gently press the cookies together, then dip both sides in powdered sugar. The cookies are delicious immediately but improve in texture if left for a few hours or overnight as the jam softens them.
Ingredients
- 3 cups plus 2 tablespoons of all-purpose flour, with extra for dusting
- 2 sticks (16 tablespoons) of unsalted butter, softened to room temperature
- 2 large eggs, at room temperature
- 1 cup of granulated sugar
- 1 teaspoon of baking soda
- 2 teaspoons of white vinegar
- 2 tablespoons of liquid honey
- 9 ounces of your favorite jam or thick preserves (lingonberry preserves recommended)
- 1/2 cup of powdered sugar
Nutritional Values
Calories: 4250 kcal | Total Fat: 215 g | Saturated Fat: 130 g | Trans Fat: N/A | Cholesterol: 695 mg | Sodium: 800 mg | Total Carbohydrates: 540 g | Dietary Fiber: 10 g | Sugars: 250 g | Protein: 40 g
FAQ
- Can I use any type of jam for these sandwich cookies?
- Yes, you can use any kind of jam or thick preserve to fill these cookies. Options like raspberry, peach, apricot, or even lingonberry preserve work well and can create a colorful assortment of cookies.
- Do I need any special tools to make these cookies?
- While you don’t need any special tools, a cookie cutter is recommended to shape the cookies, and a straw can be used to poke holes in half of them. Ensure the hole is larger than you think it should be, as it will shrink during baking.
- How should I mix the dough ingredients for the best results?
- It is recommended to mix the dough with your hands rather than a mixer, as this gives a better texture. Rub the flour and butter together until they form a sandy texture with fine crumbles.
- How long should the cookies be baked, and at what temperature?
- The cookies should be baked at 350?F for about 5-8 minutes or until they are lightly golden on top. It’s important to watch them closely as they can turn golden quickly.
- How long do these cookies last, and how should they be stored?
- These cookies can be enjoyed immediately but taste even better after a few hours or the next day once the jam has softened them. Store them covered at room temperature overnight or in the refrigerator if needed.
Tips
- Use Your Hands for Mixing: For the best results, incorporate the flour and butter using your hands rather than a mixer. This method helps achieve the desired sandy texture with fine crumbles in the dough.
- Make Sure the Holes Are Large Enough: When creating the holes in half of your cookies, ensure they are larger than you think necessary, as they will shrink during baking. A straw works well for this, but you may want to find a larger tool if the holes are too small.
- Watch Baking Time Closely: The cookies bake quickly, so keep a close eye on them to avoid over-baking. They should be lightly golden on top, which can happen in as little as 5 to 8 minutes.
- Let Cookies Rest for Better Texture: Although you can enjoy the cookies immediately, allowing them to rest for a few hours or overnight helps them soften and develop a better texture due to the jam filling.
Equipment
- Fluted Cookie Cutter – For cutting out the shapes of the cookies.
- Parchment Paper – To line the cookie pan.
- Ramekin – For mixing the baking soda and vinegar.
- Large Mixing Bowl – For mixing the dough and other ingredients.
- Small Straw – To poke holes in the cookies (consider getting a set of various sizes for versatility).
- Non-stick Rolling Pin – To roll out the dough evenly to the specified thickness.
