Spring has embraced Toronto in a huge way! It’s a gorgeous day outside and for a change, I’m looking forward to being out there running errands.
I couldn’t help but post these adorable cookies and wish all of you a wonderful weekend.
I’ll post the recipe soon, but until then, enjoy the beautiful weather.
Jam Sandwich Cookies
Recipe from back of cookie cutter package. Cookie Cutters made by R&M International Corp.
Note: Of all the cookie cutter sets that I have, these are my favourite. They’re called Springtime Linzer Cookie Cutters and the set consists of a cutter attachment with little slots that anchor the various cookie cutters. This particular set has six cutters to choose from including chick, rabbit and butterfly. I bought mine at Golda’s Kitchen, which ships internationally. Click here to see the cookie cutter set.
You can use whatever jam you like for these cookies. I like apricot because the lovely colour seems just right for spring! If you don’t have orange extract, you can use vanilla extract.
With this particular cookie cutter set, I can get about 40 to 50 cookies, which will yield about 20 to 30 cookie sandwiches.
- 1 cup unsalted butter, at room temperature
- 1 tsp. pure orange extract
- 1/2 cup icing sugar
- 2 cups sifted cake flour (sift your flour and then measure out 2 cups)
- 1 cup apricot jam
- additional icing sugar for dusting
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until fluffy (about a minute or two).
- Add the orange extract and the icing sugar and mix until well combined (a minute or two). Scrape down the sides of the bowl.
- Add the flour, one cup at a time, mixing well between each addition. Don’t over mix the flour. If it appears as though the dough won’t come together, remove the bowl from the mixer and mix in any remaining flour by hand.
- Transfer the dough to a work surface and gather into a ball. Wrap in plastic wrap and refrigerate for at least an hour.
- Line two baking sheets with parchment paper and preheat the oven to 350 degrees F.
- After an hour, remove the dough from the refrigerator and divide in half. Place the portion you’re not using back in the refrigerator.
- Roll out the portion you are using to a thickness of a quarter of an inch. Take whatever cookie cutter you’re using and begin cutting out cookies.
- Transfer cookies to one of the prepared baking sheets and bake for 10 to 12 minutes, just until the cookies between to turn slightly golden around the edges. Remove the cookies from the oven and let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
- Reroll any scraps and cut out more cookies and bake them as directed above.
- Remove the second portion of dough from the refrigerator and roll out as above. If you’re using a stamped cookie cutter such as the ones that I used, then be sure to cut out the other half of the cookie sandwich (i.e., if you cut out the bottoms with the first half, then cut out the tops with the second half). If you’re not using a cookie cutter with a stamp or with a design in it, then continue cutting the shapes you cut the first half with.
- Once you’ve rolled out all the dough and baked all the cookies, let them cool completely.
- Take the cookies that you intend to use as the tops of the cookie sandwiches and dust them with icing sugar.
- Take your jam and give it a few stirs to loosen it. Taking the bottom part of the cookie sandwich spread a teaspoon of jam over the cookie and then top with the other half of the cookie sandwich.
- These will keep in an airtight container, at room temperature, for 2 or 3 days.