These may be the most delicious thing I’ve ever made. If not, they’re definitely close to the top of the list. Of all of the sweets in the world, sandwich cookie-type-things are definitely amongst my favorites. Whoopie Pies, French Macarons, Oreos….I’m salivating just typing this. Though not as refined (or anywhere near as difficult to make) as the macaron, these jam-filled cookies are elegant in their own right, and certainly just as delicious. Shoot, I’d take one of these over a whole sleeve of Oreos any day! You wont believe how incredibly easy these are to make — especially if you opt to use store-bought or pre-made jam.
Ingredients:
– 12 oz jam of any flavor. I used the Sweet Plum and Blueberry Jam that I made a couple of weeks ago, but peach, raspberry, apricot, or strawberry would be wonderful choices too — get creative!
– 1 c. (2 sticks) unsalted butter
– 1 c. sugar
– 3 Tbsp. lemon zest
– 1/4 tsp. salt
– 2 large egg yolks
– 2 1/4 c. flour
– powdered sugar, for sprinkling
Directions:
1. In the bowl for an electric mixer (you can do this by hand, but your arm may get tired!) combine butter, sugar, lemon zest and salt
2. Beat until light and fluffy — 2-3 minutes
3. Add egg yolks and mix well
4. Add flour, one half at a time and beat until well-incorporated
5. Divide dough in half. Form first half into a long log, about 1 3/4” – 2” in diameter. Wrap log in wax paper
6. Repeat step six with second half of dough
7. Chill both rolls of dough in the refrigerator until firm, at least two hours. If you are in a hurry you can place dough in freezer, but let it chill in the refrigerator at least one hour first. Can be done one day ahead.
8. If making your own jam for these cookies, or using the recipe linked above, make it now so that it has time to cool.
9. Once dough has chilled sufficiently, preheat oven to 400F
10. Line baking sheet with wax paper
11. Using a sharp knife, cut dough into thin rounds, about 1/3” thick — you may have to reshape rounds a bit with your fingers — and place on lined baking sheet
12. Bake cookies one sheet at a time on a rack in the center of the oven. Bake for 10 minutes — edges should be golden brown
13. Allow cookies to cool completely, sprinkle with powdered sugar if desired
14. Spread as much jam as desired on flat side of cookie, then top with another cookie, thus making a sandwich
15. Try not to eat them all at once….
Super-duper close-up:
Yum….These were so good I had to make my stepson hide them from me….
Adapted from Bon Appetit, June 2009
theindiehomemaker 
Now I know why I am gaining weight…And I thought I had been eating too much.