Jam Sandwich Cookies
NOTE: We
especially like raspberry jam because it is free of lumps. Other
jams, including apricot, peach, or strawberry, can be used as well.
If necessary, push the jam through a mesh strainer to remove any
chunks. Chocolate makes an excellent filling for vanilla cookies as
well. See the variation below. Makes about 30 sandwich
cookies.
1 recipe Vanilla Icebox Cookies
1 cup smooth jam or preserves
INSTRUCTIONS:
1. Prepare dough for vanilla icebox cookies as directed. Cut dough into 1/8-inch-thick rounds and reduce baking time by a minute or two. Cool cookies completely. (Cookies can be stored in an airtight container for up to 2 days.)
2. Following figures 23 and 24, fill cookies with jam. Serve within 2 hours.
VARIATION:
Vanilla Sandwich Cookies with Mocha Filling
A chocolate filling flavored with a little espresso powder is delicious when sandwiched between plain vanilla cookies. If you prefer, omit the espresso powder and use a plain chocolate filling.
Follow recipe for Jam Sandwich Cookies, replacing jam with following filling: Bring 1/2 cup heavy cream and 11/2 teaspoons instant espresso powder to simmer in small saucepan. Turn off heat and add 12 ounces chopped bittersweet or semisweet chocolate. Wait 3 minutes, then whisk until smooth. Let mixture cool to room temperature, at least 30 minutes.