The Creative Cookie Exchange is thinking ahead to Valentine’s Day in our group posts today. We are baking cookies with plenty of red and pink! I made these simple butter-based jam sandwich cookies and with some cherry jam in between two cookies, this treat really becomes something special and worthy of a holiday celebration! Have fun with your cookies cutters and made heart shapes or keep it traditional with circles; this is a recipe to make ahead then roll out the dough with your kids. The dough is soft and forgiving. If you don’t like the thickness or shape of your cookie dough cut-out, just add the dough back into the pile of dough scraps and roll it out again. These plain cookies keep well in an air-tight container for a few days. Simply add the jam (or curd or buttercream) when you are ready to serve these sweet treats.
This jam sandwich cookie recipe comes from the book, Cupcakes & Afternoon Teas by Antony Wild & Carol Pastor. My sweet friend spotted this book recently and she knew it had my name written all over it! Baking sweet bites is what I love to do; if I could eat “tea-time” treats like scones, biscuits, cakes and iced cupcakes at each meal, I would. I know I’ll make many more recipes from this lovely book– I hope you will too!
Using a high quality jam is key here. The brand I reached for was thanks to my (picky) husband who requested that I get Crofter’s cherry jam at Whole Foods this past weekend. You wouldn’t believe the difference it made in these sandwich cookies. The jam filling tastes like a summer cherry pie. If you close your eyes you can take yourself out of the winter doldrums and into the sunshine of August. I am going to try to recreate this cherry jam in my kitchen sometime soon, but until then (and even after!) Crofter’s will be on my pantry shelf ready to go.Print
- 2 cups (8 oz) all purpose flour
- 3/4 cup (6 oz) chilled butter, in small cubes
- 2/3 cups (4.5 oz) granulated sugar
- 1 egg yolk
- Filling: 1/4 cup cherry jam
- A food processor makes quick work of this dough: Combine the flour and butter in the processor and pulse about 8-10 times or until well mixed.
- Add the sugar and egg yolk and process until a dough ball forms. This happens quickly; try not to over mix the dough. If you do, it’s not a big problem as you’ll cool the dough next.
- Chill the dough for 30 minutes. I cooled mine overnight and needed to let it warm up a bit the next day before I could shape the dough.
- Roll the dough to 1/4 inch thickness. Cut shapes from the dough, re-rolling the scraps as needed.
- Bake the cookies on a parchment lined cookie sheet. Bake at 350 degrees for 10 minutes.
- Use about a teaspoon or so of jam to fill between two cookies.
Recipe from page 146 of Cupcakes and Afternoon Teas by Antony Wild and Carol Pastor
As you know, the theme this month is Put On Your Red and Pink for Valentine’s Day! Creative Cookie Exchange has decided to stop using the linky. What this means is that the only way to join in the fun is to become a host. Just contact Laura at [email protected] and she will add you to our Facebook group, where we discuss our cookies and share links.
You can also just use us as a great resource for cookie recipes–be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration for Valentine’s Day, check out what all of the hosting bloggers have made so far:
- Big Be Mine Cookie from Food Lust People Love
- Glazed Doughnut Cookies from Karen’s Kitchen Stories
- Iced VoVos from All That’s Left Are The Crumbs
- Jam Sandwich Cookies from A Baker’s House
- Pomegranate Cheesecake Cookies from It’s Yummi!
- Strawberry Rhubarb Meringues from The Spiced Life
- Valentine Fairy Cookies from NinjaBaking.com
- Valentine Heart Cookies from Noshing With The Nolands