These spicy jam filled sandwich cookies are very decorative, long lasting, you can make them in different shapes and sizes and experiment with different flavors. I would recommend to left the cookies stay for one or two days, so they become softer with moisture migrating from the jam to the cookie. But it doesn’t mean it’s a sin for those hungry eaters if they eat everything on the first day 😀
You can use any kind of jam you like: orange, tangerine, lemon, strawberry, apricot, plum, peach, raspberry, quince, apple, etc. I used strawberry and peach jam, because I had those in my fridge, and it turned out great.
In the dough I put clementine zest and cinnamon, so I can enjoy the taste of foods that remind me of Christmas. You can experiment with the dough with different flavors, like cinnamon, nutmeg, cloves, ginger, allspice, lemon zest, orange zest, clementine zest, etc, or you can substitute small part of the flour with ground walnuts or almonds.
If you keep track of your weight, I’m recommending putting less sugar in the recipe. These cookies have jam, so it doesn’t change a lot in taste if you reduce the amount of sugar in the dough.
Keep the jam filled sandwich cookies in a closed container, in a dark and cold place, or in the fridge, so they can stay soft and fresh for a longer time. I made these cookies few days before Christmas, and I served them on Christmas Day. They were soft and chewy, much tastier than the first day I made them.
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For rolling the dough I use this adjustable rolling pin with removable rings. This rolling pin evenly flattens the dough to ensure uniform baking. I use it for cookies, pizza, pie crusts or everything else that needs uniform thickness.
225 g butter (softened)
200 g sugar
1 tsp vanilla extract
350 g all purpose flour
2 tsp baking powder
Zest of 1 clementine
1 tsp cinnamon
12 g jam (for 1 cookie sandwich)
1. In a large bowl beat butter with sugar with electric mixer until smooth. Add egg, vanilla extract and cinnamon and continue mixing until everything is well incorporated
2. In another bowl mix flour and baking powder and add them gradually in the butter mixture. Mix the batter by hand until soft dough is formed
3. Cover the batter with plastic wrap and put it in the fridge for 1 hour to chill
4. Preheat the oven to 180 °C/350 F. Line 2 baking trays with parchment paper
5. Roll the dough on a floured surface with a rolling pin, around 6 mm thin. With cookie cutter cut any shapes you like. Poke a hole on half of the cookies with a smaller cookie cutter. Line the cookies on the baking trays and bake them around 10 minutes, depending on their size. Allow cookies to cool for 5 minutes, then transfer them to a cooling rack to cool completely
6. When they are completely cooled, spread the jam on the cookie base and cover with the poked cookie.