Jam Sandwich Cookies
Buttery sandwich cookies filled with raspberry jam and citrus buttercream are always a good idea. These are easy to make and even easier to eat.
Servings: 18 cookies
Equipment
- Citrus Zester or Microplane
- Gingerbread Man Cookie Cutter Flower Shaped
- ^^^ NOT GINGERBREAD MAN
Ingredients
For the Cookies
- 3 Cups all-purpose flour
- 1 Teaspoon baking powder
- 1/4 Teaspoon salt
- 1 Cup granulated sugar
- 3/4 Cup unsalted butter at room temperature
- 2 eggs
- 1 orange zest
- 1 orange juice
- 1 Teaspoon vanilla extract
For the Buttercream
- 1/2 Cup unsalted butter at room temperature
- 2 1/2 Cups icing sugar add more if needed
- 1 Teaspoon vanilla extract
- 3 Tablespoons orange juice add more if needed
- 1/3 Cup raspberry jam
Instructions
- In medium mixing bowl, mix together flour, salt, and baking powder. Set aside.
- With an electric mixer, cream butter and sugar. Add eggs, orange juice, orange zest and mix well. Gradually add flour and mix until well combined.
- Divide dough into two balls, wrap in Saran Wrap, and refrigerate for at least an hour.
- Once dough has chilled, preheat oven to 350 degrees F. Grease or place parchment paper on two baking sheets.
- Remove dough from refrigerator and roll out on a lightly floured surface until 1/8 inch thick. Cut with cookie cutter. Repeat until dough is used up.
- Take half of the cookies and cut out an additional hole directly in the center. Bake cookies 10 to 12 minutes, until edges are golden brown.
- Move to cooling rack and let cookies cool completely before decorating.
- Make buttercream by creaming together all ingredients, minus jam, until smooth and desired consistency is reached.
- Put buttercream in a piping bag fitted with tip of choice. Take the bottom half of each cookie and pipe a circle of buttercream around edges. Place a teaspoon sized dollop of jam in the center. Sprinkle icing sugar on tops if liked. Repeat with all cookies.
Notes
Rolling them out: I find that making the cookies about 1/8-inch thick works best. Any thinner and they'll be too fragile, and any thicker and they might not cook in the middle.
Use a piping bag: You'll get a tidier result if you pipe in the filling instead of just spooning it in.
Check for doneness: Once the cookies are golden brown on the edges, they're ready to come out of the oven.
Use a piping bag: You'll get a tidier result if you pipe in the filling instead of just spooning it in.
Check for doneness: Once the cookies are golden brown on the edges, they're ready to come out of the oven.
Nutrition
Calories: 326kcal | Carbohydrates: 49g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 68mg | Potassium: 53mg | Fiber: 1g | Sugar: 31g | Vitamin A: 435IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg
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