From a few years ago, here’s a holiday cookie you want to consider. These are a popular British dessert with two shortbread cookies sandwiched using jam.
The classic choice is raspberry jam? It’s a great choice here with that raspberry tartness challenging the shortbread for the flavor lead. But other jams are surely fine. Strawberry, blackberry, … Look on that shelf with all those jam jars — yes, we all have one — and find a treat for yourself and these cookies. Or, just pull out a few jars and customize each cookie. Make coffee, sit back, sip, and then explore the flavors.
Yield: 7 large sandwich cookies
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon g r a n u l a t e d sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 7 tablespoons unsalted butter, softened
- ¼ cup plain yogurt
- 2 tablespoons milk
- Raspberry jam, as needed
- Confectioners’ sugar for dusting [optional]
Preheat the oven to 375°F. Line two half-sheet pans with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, sugar, baking powder, and baking soda. Rub in the butter until the mixture is the consistency of bread crumbs. Add the yogurt and milk to form a rough dough. Do not overmix. Set aside, and allow the dough to rest for about 15 minutes.
Roll out the dough until it is about ½ inch thick. Cut out the dough with a 2 ½-inch square cookie cutter. With a ½-inch round cookie cutter [or smaller], cut out a small porthole in corner of half of the cookies. Place them all on the prepared pans.
Bake for 10 to 12 minutes, or until golden. Cool completely on wire racks.
Turn over the cookies without the holes and pipe or spoon a dollop of jam onto each one. Dust the tops of the cookies with the holes with confectioners’ sugar tapped through a small sieve. Sandwich the top and bottom cookie together. Press to secure. Serve and enjoy.