Prep: 40 min
Chilling time: 1 hour, 20 min
Total time: 2 hours, 40 minutes
Makes: 15-20 sandwich cookies
3/4 cup unsalted butter, cubed
1 cup granulated sugar
1 large egg
1 tsp vanilla
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
1/3 cup jam
In large bowl, beat together butter and sugar until fluffy. Beat in egg and vanilla until just incorporated, scraping down sides as needed. In medium bowl, whisk together flour, baking powder, and salt; stir into butter mixture until just incorporated.
Divide dough into two discs, wrap in plastic wrap, and chill for 1 hour. Allow to come to room temperature for 10-15 minutes before rolling.
Working 1 disc at a time, roll out dough between two sheets of plastic wrap until inch thick. Using round fluted cookie cutters, cut out shapes (re-rolling and cutting dough scraps as needed). Using a small, circular cookie cutter, cut peephole out of centre of half the cookies. Place cookies 1 inch apart, on large, parchment paper-lined baking sheets. Refrigerate until firm, about 20 minutes. Meanwhile, preheat oven to 350°F. When cookies are done chilling, transfer to oven and bake, rotating pans halfway through, until bottoms are golden, 8-10 minutes. Allow to cool completely on racks before filling.
In small bowl, whisk desired jam until smooth. Spread 1 scant tsp of jam over bottoms of each whole cookie, leaving 1⁄4 inch border along edges. Sandwich with cut-out cookies, flat sides down, pressing to adhere.
Originally published in the Winter 2018 issue. Photo by Alanna Lipson.