When comes to February, the first thing that comes to our mind is Valentine Day. Valentine Day doesn’t only mean couples, it is a day for your love one. Moreover, our sweet tooth is at an all-time high each year around Valentine’s Day. When we making Valentine’s Day cookies last week, we also wanted to make some to our mother. However, here’s the thing: he/she doesn’t like chocolate or anything too sweet. So, to make a set of cookies that everyone would love.
It wouldn’t be Valentine Day without Jam Sandwich Biscuits — they are a staple on the biscuit platter. Strawberry jam sandwiched between two buttery cookies are simply delectable this time of year.
The fun part is using mini cookie cutters to make shapes in the center of the cookies for the jam to peek through. If you don’t have cookies cutter you can use a cup like what we did. Since it is Valentine Day used a mini heart for a few. You can use any flavor of fruit jam — homemade tastes even sweeter! You can also try our Homemade Orange Marmalade with this recipe, it will definitely bring our another flavor.
Tips from the sisters: don’t make holes in the center of all the cookies. I nearly did before I realized if I sandwiched two cookies with holes together the jam would fall right out! Blonde moment. So cut holes in the center of half the cookies and keep the other half of the cookies whole. Use a cookie with a hole and a cookie without a hole for each side of the sandwich and you’re good to go!
Make sure you don’t add jam all the way to the sides of the cookie, so when you press two cookies together you don’t squeeze some of the jam out to the edges. A little goes a long way. The cookies keep great for a week or so in an air-tight container in the fridge but are best within the 12 days.
- 2 1/4 cups (11 1/2 oz./260 g.) all-purpose flour
- 1/4 cup (1 oz./30 g.) cornstarch
- 1/4 tsp. salt
- 3/4 cup (6 oz./185 g.) unsalted butter, at room temperature
- 1 1/2 tsp. grated lemon zest
- 1 cup (8 oz./250 g.) granulated sugar
- 1 whole egg plus 1 egg yolk
- About 2 cups (1 1/4 lb./625 g.) strawberry jam or other fruit jam
- Confectioners’ sugar for dusting (optional)
In a bowl, sift together the flour, cornstarch, and salt. In another bowl, using an electric mixer on high speed, beat the butter and zest until light. Add the granulated sugar and beat until completely incorporated. 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 and divide into thirds. Flatten each third into a disk. Wrap separately in waxed paper and refrigerate for at least 1 hour or up to overnight.
Preheat the oven to 350 degrees F (180 degrees C). Lightly grease baking sheets.
Dust 1 dough disk with flour and place between 2 large sheets of waxed paper. Roll out the dough 1/8 inch (3 mm.) thick. Using a 3-inch (7.5 cm.) decoratively shaped cutter, cut out cookies. Transfer the cookies to the prepared baking sheet, spacing them about 1/2 inch (12 mm.) apart. Refrigerate for 10 minutes. Gather the dough scraps into a ball, wrap in waxed paper, and refrigerate.
Bake until the edges of the cookies are golden, about 10 minutes. Transfer to wire racks to cool. Repeat with the remaining 2 disks, then roll out, cut, chill, and bake the scraps in the same manner.
Spread the jam on the bottoms of half of the cookies, spreading it lightly at the edges. Top with the remaining cookies bottoms down. Dust the tops with confectioners’ sugar, if desired. Store in an airtight container in the refrigerator for up to 1 week. Makes about 3 dozen cookies.
They taste so good and are really easy to make. We hope you like them! Share with us your version! Take a photo of yours, send us an email, tag us on Instagram, tweet us, anything. We love to see yours!