Jam sandwich cookies

A butter cookie with an apricot jam center.

By , Kitchen Report

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    Jam sandwich cookies pack well for outdoor picnics.
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‘Tis the season for lounging about on the grass. There’s nothing like getting down low on a blanket under a leafy canopy, or a starry sky, or an illuminated cityscape and just … being. It’s even better if food is within lazy reach.

These jam sandwich cookies are are great to pack up and take along if you heading to Shakespeare in the Park or an outdoor concert. They travel well, temper any tragedies you may be exposed to, and because they are sandwiches you can have eight cookies by tricking yourself into thinking that you are really only having four. Besides, the shows can be long and you need to keep your energy up.

I used apricot preserves, but you can choose whatever you like, maybe even use a variety of flavors. In case you are thinking, “I just don’t have time to make cookies from scratch,” I rose at 5:45 a.m. to start these and was only about 1/2 hour late for work. See? No problem. Totally worth it. Do it. Bravo. Now pass the cookies.

Recommended: Stir it Up!

Jam Sandwich Cookies
From: “Country Living: Eating Outdoors

3-1/4 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups (2 1/2 sticks) unsalted butter
1 cup granulated sugar
1 large egg
1 tablespoon milk
2-1/2 teaspoons vanilla extract
12 ounces fruit preserves
2 teaspoons confectioners’ sugar

Preheat oven to 375 degrees F. Line two pans with parchment paper, set aside.

For the dough: In a large bowl, combine the flour, baking powder, and salt. With an electric mixer set on medium speed, beat in the butter and granulated sugar until light and fluffy. Beat in the egg, milk, and vanilla and continue beating until the mixture is smooth. Divide the dough in half and chill for 15 minutes. Using two more pieces of parchment paper, roll out the dough.

Cut out cookies using 2-inch cutters. Bake on lined pans until edges are golden, about 7 minutes. Cool on a wire rack.

For the jam: Cook the preserves over medium heat until thickened and reduced to 1 cup. Cool completely.

Sandwich 1 teaspoon jam between 2 cookies. Dust with confectioners’ sugar. Hit the road.

Related post: Pumpkin Oatmeal Cookies

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The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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