Jam Sandwich Cookies Recipes

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a food processor, pulse baking mix and butter until mixture resembles coarse meal. Add milk; pulse until a dough forms.
• Drop dough by heaping tablespoons onto sheets, 4 inches apart. (You will fit about 9 cookies to a sheet; bake in two batches to make a total of 36 cookies.) Bake until cookies begin to turn golden but center is still pale, 12 to 14 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely.
• Spread flat side of half the cookies with 2 teaspoons jam each; sandwich with remaining cookies.

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and sugar in the bowl of a stand mixer on medium-high speed until fluffy, about 2 minutes. Reduce the speed to medium, beat in the egg and vanilla until well combined, then beat in the tahini until smooth. Reduce the speed to low, then beat in the flour mixture until the dough comes together (it will be quite soft). Cover and refrigerate for 30 minutes (the dough will be soft but rollable).
• Put the sesame seeds in a small bowl. Roll teaspoonfuls of dough into 1-inch balls, roll them in the sesame seeds and space them about 1 1/2 inches apart on the prepared baking sheets.
• Bake the cookies until just puffed, lightly golden brown and just firm, about 12 minutes, rotating the pans halfway through. Let the cookies cool in the pan on a wire rack for 5 minutes, then transfer them to the rack to cool completely.
• To assemble: Spread 1/2 teaspoon jam on a cookie, then top with another cookie, pressing gently. Keep in an airtight container for 2 days; they will soften overnight.

Steps:

• Cream the butter and sugar togerther until pale and fluffy, then stir in flour and cornstarch to form a dough, adding more flour if necessary.
• Chill the dough wrapped in cling film for 20 minutes, then roll out to about 5mm thick (I find it easier to do this between two sheets of cling film or greaseproof baking paper).
• Cut out 12 rounds (about 2 1/2 inch), then cut a smaller heart shape (ot circle if you can't find a cutter) in the centre, about an inch in size. Re-roll dough if needed using the scraps to make 12 more 2 1/2 inch rounds.
• Bake for 8-10 minutes, then cool on a wire rack. When cooled, sandwich together with a little bit of warmed jam and sprinkle with a bit of sugar of you like.

Steps:

• sift the flour and salt into a medium bowl and set aside.
• In a large bowl,using an electric mixer on medium speed, beat the butter and 3/4 cup powdered sugar until smooth and slightly lightened in color, about 1 minute on low speed. Stop the mixer and scrape down the sides of the bowl as needed during mixing.
• On low speed, mix in the vanilla, almond extract and ground toasted almonds.(see note at bottom).
• Mix in the flour mixture just until the flour is incorporated adn the dough holds together.
• Divide the dough in half and form in two 6" disks.
• Wrap each one in plastic wrap and refrigerate the dough until it is cold and firm enough to roll, about 40 minutes.
• Preheat the oven to 325°F.
• Line 2 baking sheets with parchment paper.
• Remove one piece of dough from the refrigerator.
• Put the dough between 2 large sheets of wax paper and roll it into a rectangle about 12 x 8" and 1/4" thick.
• Remove the top sheet of wax paper and discard it.
• Use a cookie cutter to cut out 3 1/2" circles (or any shape you like) from the dough, leaving the cookies on the wax paper.
• Turn the wax paper over, peel off the paper and use a metal spatula to help place the circles 1" apart on one of the prepared pans--(the cookies do not spread much).
• Set aside the dough scraps.
• Using a clean piece of wax paper, roll and cut the second piece of dough.gather together all the dough scraps, forming a smooth disc and repeat the rolling and cutting process -- you should have 20 cookies.
• Cut a 1" circle (or other shape) from the center of half of the cookies and remove those shapes(circles) from the cookies. The wide end of a pastry tube works well for cutting the circles -- the dough "holes" can be baked along with the cookies for snacks.
• Bake the cookies one sheet at a time until the edges are light brown and the tops firm, about 18 minutes.
• Cool, the cookies for 5 minutes on the baking sheets and then wide a wide metal spatula, transfer them to a wire rack to cool completley.
• Turn the cookies without the holes, bottom side up leaving a 1/4" plain edges, spread a rounded tsp of jam over each one.
• Sift powdered sugar over the cookies with holes, and place them on top of the jam-covered cookies.
• The cookie sandwiches can be stored in a tightly covered container at room temperature for up to 3 days.
• The prep time does not include chilling time.
• I find that toasting whole almonds takes me about 15 minutes. In a 325° preheated oven in single. I can always start to smell them just before they are golden. I cool them before finely chopping them or grinding them in a food processor.