Blackberry Jam Sandwiches with Lemon Icing
Sandwich cookies filled with seedless blackberry jam and drizzled with lemon icing.
Ingredients
unsalted butter (softened)
8 ounces (2 sticks)
granulated sugar
2/3 cup
vanilla extract
2 teaspoons
lemon extract
1/2 teaspoon
large egg yolks
2 large
all-purpose flour (spooned and leveled)
3 cups
powdered sugar (sifted)
2 cups
fresh lemon juice
1 tablespoon
water
1 tablespoon
seedless blackberry jam (for filling)
1 (12-ounce/350-gram) jar
Instructions
1
Make the Dough
Combine the butter, granulated sugar, vanilla extract, and lemon extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 3 minutes. Add the egg yolks one at a time, beating well after each addition until smooth. Reduce to low speed and mix in the flour just until combined.
2
Chill the Dough
Remove the bowl from the mixer and give the dough a final stir with a large rubber spatula. Scrape the dough onto a sheet of plastic wrap and top with more plastic wrap. Press the dough with your hands into a disc about 1/2 inch (5 mm) thick. Slide the dough onto a baking sheet and refrigerate until firm, 1 to 2 hours, or up to 3 days.
3
Preheat the Oven
When ready to bake, position racks in the upper and lower thirds of the oven and preheat to 350°F (180°C). Line two baking sheets with parchment paper or foil.
4
Cut Out Cookies
Remove the dough from the refrigerator and divide into 3 portions. Place 1 portion of dough on a floured work surface and return the rest to the refrigerator. Lightly dust with flour, gently press with a rolling pin to soften slightly, then roll out into a 9-inch (22.5 cm) square. Use a 3-inch (7 cm) fluted round cutter to cut out rounds, lifting them with a small offset spatula, and arrange on the prepared baking sheets about 2 inches (5 cm) apart. Place the remaining scraps in a small bowl and refrigerate. Repeat with the remaining dough, then reroll the chilled scraps to make more cookies.
5
Bake
Bake the cookies until firm and no longer shiny, 15 to 20 minutes. After 7 to 8 minutes, swap the top and bottom baking sheets and rotate them front to back. If the bottom of the oven is heating too strongly, stack the lower sheet on top of another baking sheet to insulate. Slide the parchment with the cookies off the pan to cool.
6
Heat the Jam
While the cookies bake, heat the jam in a small saucepan over low heat until it just simmers. Simmer gently for about 5 minutes to reduce and thicken slightly.
7
Assemble the Cookies
Flip half of the cookies over so the flattest side is facing up. Spoon about 1 teaspoon of the reduced jam onto each base and spread to within 1/8 inch (3 mm) of the edge. Top with another cookie and gently press together. Repeat with all the cookies.
8
Make the Icing
Combine the powdered sugar, lemon juice, and water in a medium saucepan and stir until smooth. Heat over low until just warm, about 110°F (45°C). Spoon the icing over the cookies.
