Fill the Tins with Blueberry Jam Sandwich Cookies

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My cookies tin is empty now. The classic chocolate cookies I baked a few days ago went really fast.  Need to fill the cookies tin again.  Otherwise, Santa would  have nothing to snack on when he drops by my house on Christmas Eve :). 


These blueberry jam sandwich cookes are so adorable. Dust with icing sugar,  they remind me of  beautiful, glimmering snowflakes swaying to the ground on an icy day.  I start missing winter already...

Even though Santa loves chocolate cookies more, I am sure he would be delighted with these crumbly cookies as well. With a glass of warm milk, it would be a delectable treat on a moonlit night!


BLUEBERRY JAM SANDWICH COOKIES
(Recipe adapted from William-Sonoma)

Ingredients:
  • 2 1/4 cups (360 g) all-purpose flour
  • 1/4 cup (30 g) cornstarch
  • 1/4 teaspoon salt
  • 2 sticks (227 g) unsalted butter, at room temperature
  • 1 1/2 teaspoon grated lemon zest
  • 3/4 cup (180 g) granulated sugar
  • 1 whole egg plus 1 egg yolk
  • 2 cups blueberry or other fruit jam
  • Confectioners’ sugar for dusting

Directions:
  1. In a bowl, mix together the flour, cornstarch and salt.
  2. In another bowl, using an electric mixer on high speed, beat together the butter and lemon zest until light.
  3. Add the granulated sugar and beat until completely incorporated.
  4. Add the whole egg and egg yolk and beat until light and fluffy. Reduce the speed to low, add the flour mixture and beat until just incorporated. Gather the dough into a ball. Refrigerate for at least 1 hour or up to overnight.
  5. Preheat an oven to 350°F (180°C).
  6. Roll out the dough 1/8 inch (3 mm) thick. Using decoratively shaped cutter, cut out cookies. Transfer the cookies to the prepared baking sheets.
  7. Bake until the edges of the cookies are golden, about 10-15 minutes.
  8. Transfer the cookies to wire racks and let cool.
  9. Spread the jam on the bottoms of half of the cookies, spreading it lightly at the edges. Top with the remaining cookies, bottoms down.
  10. Dust the tops with confectioners’ sugar.



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