It’s easy to customize these cookies to suit your taste and cookie cutter collection. Use any jam you have on hand (we love anything red), and your favorite cookie cutter shape. To make them extra special, cut out the centers of the top cookies before you bake them to leave a “window” that shows off the jam inside.
Ingredients
- 1 cup unsalted butter, softened
- 1 ⅓ cups sugar
- 1 egg
- 2 teaspoons vanilla
- 2 tablespoons lemon zest
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cardamom
- 1 cup cranberry or red currant jam
- ½ cup confectioners’ sugar
Instructions
In the bowl of a stand mixer, beat butter and sugar at medium speed until fluffy, about 2 minutes. Add egg, vanilla and zest; beat until combined.
In a medium bowl, stir together flour, baking powder, salt and cardamom. With mixer on low speed, gradually add flour mixture to butter mixture; beat just until combined. Wrap dough in plastic wrap and refrigerate 1 hour.
Preheat oven to 400°. On a lightly floured surface, roll dough about ¼ inch thick. Cut into desired shapes, rerolling scraps as needed. Transfer cookies to parchment-lined baking sheets, spacing 1 inch apart. Bake until lightly browned, 7 to 8 minutes.
Let cool completely. To assemble cookies, spread about 1 teaspoon jam on half of cookies. Sprinkle remaining half of cookies with confectioners’ sugar; place on jam-topped cookies.
