This recipe can be made using any jam, store-bought or homemade. I made these with strawberry jam. I had some frozen strawberries left in my freezer from last year’s picking and I made some fresh jam to make this cookie. Store-bought jam works just the same way. We might just have to liquefy it a little bit to be able to spread it on the cookies. The best part of this recipe is this is an eggless cookie. So here is to all my friends who don’t use eggs or have kids with egg allergies.Preparation time – 20 minsCooking time – 20 minsDifficulty level – medium
Ingredients to make Jam Sandwich Cookies – Makes 32
Blanched Almonds – 1 cup All-purpose flour – 1 ½ cups Butter – ¾ cup Superfine sugar – ½ cup Grated lemon rind – 1 lemon Vanilla extract – 1 tsp Salt – a pinch Jam (Strawberry or raspberry) – 1 ¼ cups Lemon juice – 1 tbsp
Procedure to make Jam Sandwich Cookies -
Finely grind the almonds with 3 tablespoon of flour.
Cream together the butter and sugar until light and fluffy. Stir in the lemon rind and vanilla extract. Add the ground almonds and remaining flour and mix to form dough. Gather it into a ball, wrap it in waxed paper and chill for at least one hour.
Preheat the oven to 325F. Line two baking sheets with waxed paper.
Divide the dough into four sections. Roll out on a lightly floured surface to ⅛ inch thickness. With a floured 2 ½ inch cutter, stamp out the rounds. Then from half of them, cut out the centre. Make sure that there are equal rings and rounds. Place them ½ inches apart on the prepared baking tray.
Bake for 12-15 mins, until lightly browned. Cool for 2-3 mins and then transfer them to wire racks.
In a saucepan, heat the jam with the lemon juice until it melts and comes to a simmer. This step could be omitted if using homemade jam.
Brush the jam over the cookie rounds and sandwich them with the rings.
Once cooled completely, store them in an airtight container layered between waxed paper.
Notes –
This is an eggless recipe. Almonds could be skipped and substituted with all-purpose flour if needed. Keeping the dough refrigerated is very important. Roll out the cookies as thin as possible. Otherwise, they become too thick and heavy and take longer to bake.
Happy Baking !!!
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