Ingredients:
Cookie Dough:
2 cups all-purpose flour
1 cup powdered sugar
pinch salt
1 cup unsalted butter, cold, cubed
2 egg yolks
1 tsp vanilla extract, optional
Filling:
1/2 cup powdered sugar
½ cup strawberry jam, or raspberry jam
Instructions:
- In a medium bowl, combine flour, icing sugar and salt. Mix well.
- Add the butter cubes to the flour mixture and rub with your fingers until crumbly.
- Stir in the egg yolks and vanilla extract. Mix with a wooden spoon until a very soft dough forms. You can use a hand mixer for this step.
- Place the dough between two pieces of plastic wrap or parchment paper. Roll out to about 1/8-inch thick.
- Chill the dough in the refrigerator for about 30 minutes.
- Peel the top layer of plastic wrap or parchment.
- Cut out the chilled dough into rounds using a 2-inch round cookie cutter.
- Cut another smaller 3/4-inch circle out of the middle of half the rounds. (For the leftover dough, you can combine it together and repeat the process).
- Line a baking sheet with parchment paper. Place all the rounds on top.
- Bake at 350°F for 12 minutes or until the edges start to turn golden brown. (The surface should still be very pale.)
- Remove from the oven and allow to cool for about 5 minutes on the baking sheet. Then transfer to a wire rack to cool completely.
- Dust powdered sugar over half of the cookies that have holes in the middle.
- Add your favorite jam onto the flat side of half the cookies. Spread it out evenly to about ¼ inch from the edges.
- Lay the top halves onto the jam and press gently to form a sandwich!
From: tipbuzz
