Jam Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">85g powdered sugar, plus extra for dusting</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">120g good quality strawberry jam (or raspberry/apricot jam)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">5cm (2-inch) round cookie cutter</li><li class="equipment-single-item">2.5cm (1-inch) round cookie cutter for centers (optional)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by bringing your butter to room temperature - this is crucial for achieving that perfect shortbread texture. In a large bowl, beat the softened butter and powdered sugar together until light and fluffy, about 3-4 minutes. The extended beating time incorporates air into the mixture, creating a more tender cookie. Add the vanilla extract and beat until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the butter mixture, beating on low speed until just combined. Be careful not to overmix at this stage - overmixing develops gluten which can make your cookies tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two equal portions and shape each into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. Chilling firms up the butter, preventing the cookies from spreading too much during baking and helps develop flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C and line two baking sheets with parchment paper. Remove one disk of dough from the refrigerator (keeping the other chilled) and roll it out on a lightly floured surface to about 3mm thickness. If the dough becomes too soft to work with, return it to the refrigerator for 10-15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Using your 5cm round cutter, cut out as many circles as possible and transfer them to the prepared baking sheets, leaving about 2cm between each cookie. Gather the scraps, re-roll once, and cut more circles. These will be your bottom cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Repeat with the second disk of dough, but this time, use the smaller cutter to remove centers from half of the cookies after cutting with the larger cutter. These will be your top cookies, creating windows to show the jam. If you don't have a small cutter, you can use the wide end of a piping tip.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake the cookies for 10-12 minutes, or until the edges are just barely turning golden. Watch them carefully - shortbread should not brown significantly. The cookies will still be soft when removed from the oven but will firm up as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Once cooled, dust the top cookies (with the cutout centers) with powdered sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>To assemble, flip the whole cookies (bottom cookies) upside down. Spoon about 1/2 teaspoon of jam in the center of each cookie, spreading it slightly but leaving a small border around the edge. Don't overfill, as the jam will spread when the top cookie is added.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Gently place the sugared top cookies over the jam, pressing very lightly to sandwich them together. The cookies are delicate, so handle with care. Allow the assembled cookies to sit for about 30 minutes to let the jam set slightly before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Store your finished cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Place parchment paper between layers to prevent sticking. These cookies also freeze beautifully for up to 3 months - perfect for making ahead for special occasions!</li></ol>