Baby Butter and Jam Sandwiches
Delicate butter sandwich cookies filled with raspberry or strawberry jam, soft and sweet in flavor.
Ingredients
unsalted butter (softened)
10 tablespoons (1¼ sticks)
confectioners' sugar (plus more for dusting)
1/2 cup
all-purpose flour
1½ cups
salt
1/4 teaspoon
Raspberry preserves (or strawberry or apricot)
Instructions
1
Mix dough
Using an electric mixer, beat the butter in a large bowl until creamy. Beat in the 1/2 cup of confectioners' sugar until fully blended. With the beaters on low speed, mix in the flour and salt until thoroughly combined. Using your hands, gather the dough into a ball, then press it into a disk and wrap in plastic wrap. Refrigerate for about 1 hour or until the dough is firm enough to roll out.
2
Preheat oven
Preheat the oven to 325°F. Line 2 cookie sheets with parchment paper.
3
Roll and cut
Roll out the dough on a lightly floured surface to a thickness of between 1/8 and 1/4 inch. Using the cutter, stamp out circles close together and arrange them about 1½ inches apart on the prepared sheets. Reroll the scraps two or three times.
4
Bake
Bake for 10 to 12 minutes, rotating the sheets from top to bottom and front to back about halfway through baking, or until the cookies are just beginning to color and the edges are pale golden. Transfer the cookies to a rack to cool completely.
5
Assemble
Spread a little of the preserves on the bottom side of half of the rounds, taking care not to spread it too close to the edge. Top with another round, right side up. Just before serving, sift confectioners' sugar over the sandwich cookies.
