This week’s Tuesdays with Dorie recipe is the Jam Filled Sandwich Cookies recipe. The best way I can describe this cookie is jam sandwiched between two delicate shortbread cookies. This was recipe is straight-forward and does not require a lot of ingredients.
The first step was to sift confectioner’s sugar. This, in my opinion, was the most interesting part of the cookie: use of confectioner’s sugar versus use of granulated sugar.
The next step was adding softened butter and creaming it with the confectioner’s sugar.
Meanwhile, I had set aside the other ingredients: flour, cornstarch, baking powder, and salt.
The remaining dry ingredients were sifted into the butter/confectioner’s sugar mixture.
I was surprised at how easily the dough came together with so little wet ingredients. The mixture was very soft, but that made it very easy to separate the dough into two balls and roll out.
The two balls were rolled out between sheets of parchment paper, and popped into the fridge for a few hours.
Once the dough was chilled, it was ready to assemble the cookies sandwiches. Working with one chilled sheet of dough at a time, circles were cut out and placed onto the baking sheets lined with silicone mats.
Dorie mentioned that these cookies were fussy. This part, in my opinion, was the fussiest part of the process, only because the cut-outs were so fragile. Everything needs to happen quickly, as far as assembly goes.
I decided to fill my cookies with strawberry jam. Dorie said to use anywhere between 1/4 – 1/2 tsp of jam for the filling. I had better luck sealing my cookies with 1/4 tsp then 1/2 tsp. However, I did enjoy eating the cookies that were a little overstuffed with jam more!
Cookies were made sandwiches by putting the unjammed circles on the jammed ones. I couldn’t replicate the fancy crimped edges in the photo found in Baking Chez Moi. I settled for plain Jane circles.
They baked until the edges and bottoms were golden.
This was a pretty fun cookie to make. I enjoyed eating them, too. A note to my future self: make these cookies again during cooler weather so that the discs don’t lose their chill so quickly.
Jam Filled Sandwich Cookies recipe on page 275 of Baking Chez Moi.
Yours turned out beautifully. Strawberry jam is such a classic flavour. I loved how easy it was to work with the dough in the early stages, but I agree it’s a bit fussy when you’re cutting it out.
I enjoyed these cookies, they were so tasty. I think the next time I make these I will
not put them in the refrigerator for that length of time. I found working with the dough while it was softer was easier. Your cookies look great.
I would have preferred making these in cooler weather but chilling the dough helped. Your cookies look very nice.
Your close up photo is wonderful, the cookies really shine. I did refrigerate my dough many times during the prep process. It would have helped if my kitchen was not over 80 degrees, I don’t have air conditioning.
Your cookies look perfect.
I agree more filling is better 🙂
These cookies were delish, and I agree that the use of confectioners sugar in the dough is interesting.
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