Serves: 2 dozen large cookies
Prep time: 20 minutes, plus 15 minutes per batch to bake
- 1 cup butter, softened
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/8 teaspoon salt
- 3 egg yolks
- ½ teaspoon vanilla
- 1 ¾ cups flour
- In a large mixing bowl, mix together butter, sugar, baking soda, cream of tartar and salt.
- Beat until well combined.
- Beat in egg yolks and vanilla.
- Beat in as much flour as you can, then stir in the rest.
- Dough will become thick and hard to beat with a mixer as you are adding in the last of the flour.
- Wrap cookie dough in plastic wrap and chill in refrigerator for an hour before rolling out dough.
- When dough has been chilled, roll dough out into ¼ inch thickness.
- Using the larger cookie cutter, cut out 6 cookies and place on baking sheet, using a silicon baking pad.
- I like to make them in batches of six, to make sure I have enough dough to match the tops and the bottoms together.
- Cut out six more cookies with the large cookie cutter, then, using the smaller cookie cutter, cut out the middle of the cookie, creating a rim-shaped cookie to put on top of the larger cookie when the jam is added and the two cookies are assembled.
- Bake for 12-15 minutes at 300 degrees.
- Do not let cookies turn brown.
- Remove cookies from baking sheet and allow to cool.
- Spread jam on the large, whole cookie, being careful not to get the jam on the sides of the cookie.
- Set aside. Sprinkle cookie “rims” with powdered sugar, then carefully place powdered cookie on top of jam-covered cookie.