Recipe: Jam-Filled Sandwich Cookies

JAM-FILLED SANDWICH COOKIES



2 1/2 cups flour
1 teaspoon each baking soda and cream of tartar
1 cup (2 sticks) butter, softened
1 1/2 cups sifted confectioners' sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2/3 cup seedless raspberry jam (for the filling)
Additional confectioner's sugar (for topping)

Sift the flour, baking soda and cream of tartar together; set aside.

Beat the butter in a mixing bowl until light. Add the confectioners' sugar and beat until fluffy. Mix in the egg and flavorings. Add the sifted dry ingredients to the butter mixture and fold in thoroughly. Wrap in plastic wrap and chill for 2 hours to 4 days.

WHEN READY TO BAKE:
Divide the dough into 4 portions. Roll 1 portion at a time to an 8 8-inch square about 3/16-inch thick on a lightly floured surface, keeping the remaining portions chilled. Cut with a 1 to 1 1/2-inch cutter, reserving and chilling the scraps and rerolling.

Place the cookies 1-inch apart on lightly floured or parchment-lined cookie sheets. Cut three 3/8-inch circles from the centers of half the cookies with a plain pastry tip or thimble.

Bake at 375 degrees F for 7 to 8 minutes or until golden brown.

Heat the jam in a saucepan over low heat for 1 to 2 minutes or until thickened slightly. Spread 1/4 to 1/2 teaspoon jam on each solid cookie and top with a cut-out cookie. Sift confectioners' sugar over the top.

Store cookies between layers of waxed paper or parchment in an airtight container for up to 2 weeks.

Makes 1 1/2 dozen cookies
Source: First Impressions by The Junior League of Waterloo-Cedar Falls, Iowa