A baking group I bake with each month 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!
Sandwich cookies are fantastic because you get two cookies for the bite of one! Love it. Try Dulce de Leche Alfajores and Ginger Sandwich Cookies with apple butter cream. And is there a better sandwich cookie than a macaron? Salted caramel macarons are tops in my book.
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.
- 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
- 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
Amount Per Serving: Calories: 86Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 41mgCarbohydrates: 9gFiber: 0gSugar: 4gProtein: 1g
This data is provided by Nutritionix and is an estimate only.
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Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.