Raspberry Jam Sandwich Cookies

I have a new favorite cookie these absolutely delectable Raspberry Jam Sandwich Cookies. Take two perfectly delicious homemade butter cookies joined together by gooey raspberry jam filling, and you've got yourself a little bit of pure cookie awesomeness.

One of my husband's favorite snacks is a "jam sandwich." I'll hear him rummaging around in the kitchen -- and when asked what he's doing he'll say, "Making a jam sandwich." But his version of a jam sandwich is not what you think.

Nope. My husband's version of a jam sandwich is butter and bread. Wait, what? -- Butter and bread don't make a jam sandwich, do they?

In my husband's world, yes, they do.

Take two perfectly delicious homemade butter cookies joined together by gooey raspberry jam filling, and you've got yourself a little bit of pure cookie awesomeness.

See, he says "You take two pieces of bread, put butter on them, and jam them together. Jam sandwich!"

Well, I'm happy to say these Raspberry Jam Sandwich Cookies are not at all my hubby's version of a jam sandwich. No. These delicious sandwich cookies actually have jam in them. Imagine that.

These tasty Raspberry Jam Sandwich Cookies have a very yummy thick raspberry jam filling tucked between two tender homemade rolled butter cookies. And the taste combination of the two is out-of-this-world good.

Now just like my husband's version of a jam sandwich, these cookies do have a bunch of butter in them.

But it's in the form of rich and tasty basic rolled butter cookies ... not in the smushed-between-two-pieces-of-bread to make a crazy sandwich form.

The dough in this recipe bakes up into the best butter cookies I've ever had. Tender, just slightly sweet, and oh-so-good.

To make a batch of these sandwich cookie beauties, whip up a simple butter cookie dough. Butter cookies are very similar to sugar cookies, but with a higher proportion of butter and lower proportion of sugar in the dough.

This particular butter cookie dough also has a little bit of cream cheese in it. The cream cheese makes the dough very pliable and easy to handle, and adds a nice tenderness to the baked cookies.

Roll the dough out and use a 2-inch fluted round or flower/wreath cookie cutter to cut cookies from the dough.

Leave half of the cookies as-is to form the bottom of the cookie sandwiches.

Then use a 3/4-inch round cookie cutter {or biscuit cutter ... or anything else 3/4-inch round you can find } to cut out the center of half of the cut-out cookies to form the tops of the sandwiches.

I didn't have a 3/4-inch round cookie cutter, so I improvised. I found the wide end of my round jumbo frosting tip to work beautifully.

Once the cookie bottoms and tops are baked and completely cooled, sandwich them together with an easy raspberry jam filling.

The raspberry filling is actually immensely easy to make. It's made by simply simmering seedless raspberry jam on the stove top for a bit.

Simmering the jam for about 10 minutes turns it into a perfectly gooey hold-your-cookies-together-and-tastes-great jam sandwich cookie filling. No other ingredients added -- just the jam itself simmered to thicken it up.

Spread about a teaspoon of jam filling on the top of each bottom {solid} cookie and then place a cut-out cookie on top. That's all there is to forming the cookie sandwiches.

Then just set the cookies aside for about 30 minutes to allow the jam filling to fully set.

Then get ready to dive into the divine cookie deliciousness. Because these Raspberry Jam Sandwich Cookies are oh-so good.

So yeh, my husband can eat all the butter-and-bread "jam" sandwiches he wants.

As for me?

I'll be enjoying these heavenly cookies. -- They're my kind of jam sandwich! Because when you take two perfectly delicious homemade butter cookies and join them together with gooey raspberry jam filling, you've got yourself a little bit of pure cookie awesomeness.

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raspberry jam sandwich cookies recipe, how to make raspberry sandwich cookies, butter cookie jam sandwiches

American

Yield: About 15 to 18 cookies

Author: Tracey |

Raspberry Jam Sandwich Cookies

Take two perfectly delicious homemade butter cookies joined together by gooey raspberry jam filling, and you've got yourself a little bit of pure cookie awesomeness.

prep time: 1 H & 15 Mcook time: 10 Mtotal time: 1 H & 25 M

ingredients:

2 1/2 c. all-purpose flour
3/4 c. granulated sugar
1/4 tsp. salt
16 T. (2 sticks) unsalted butter, softened & cut into 16 pieces
2 T. cream cheese, softened to room temperature
2 tsp. vanilla extract
1 1/4 c. seedless raspberry jam
2 T. turbinado sugar (sugar in the raw)

instructions:

How to make Raspberry Jam Sandwich Cookies

Prepare the Raspberry Filling:

Place jam in a small saucepan; bring to a simmer over medium heat.
Reduce heat to low and simmer, stirring frequently, until jam has reduced to 1 cup, about 10 minutes. Jam will be very thick.
Set aside to cool to room temperature.

Prepare the Butter Cookie Dough:

Place flour, sugar, and salt in the bowl of a stand mixer (or large mixing bowl); mix on low speed about 10 seconds until well combined.
With the mixer running at low speed, add 1 piece of butter at a time dropping them in about 3 seconds apart. Once all the butter is added, continue mixing about 1 to 2 minutes more until the mixture resembles moist crumbs.
Beat in cream cheese and vanilla for about 30 seconds until dough starts to form large clumps.
Use your hands to knead dough until it comes together into a large ball, about 3 or 4 turns.
Divide dough into two equal pieces, press each piece into a round slightly flattened disc, wrap each in plastic wrap, and chill in the refrigerator for 30 minutes until firm but still pliable.

Make Cookies For the Bottom of the Sandwich:

Working with one dough piece {keep the other one in the refrigerator}, roll to just more than 1/8-inch thick between 2 pieces of parchment paper or on a lightly floured work surface. Peel away top sheet of parchment {if using}.
Use a 2-inch fluted round or flower/wreath cookie cutter to cut cookies from the rolled dough.
Place on a baking sheet and bake at 375 degrees until just barely starting to get light golden brown on the bottom and edges, about 8 - 10 minutes.
Allow to cool on baking sheet for 2 - 3 minutes and then transfer to a cooling rack to cool completely.

Make Cookies For the Top of the Sandwich:

Roll remaining dough piece and sprinkle the top evenly with turbinado sugar.
Use the same fluted/flower/wreath cookie cutter to cut cookies from the dough.
Use a 3/4-inch round cookie cutter {or biscuit cutter ... or anything else 3/4-inch round you can find } to cut out the center of each sugar-sprinkled cookie.
Bake in the same manner as the bottom-of-the-sandwich cookies.

Assemble Sandwich Cookies:

Once cookies have cooled, spread a teaspoon of jam filling on the top of each 'bottom' {solid} cookie and then place a cut-out cookie on top.
Let stand for about 30 minutes before serving to allow the jam filling to set.

TRACEY'S NOTES:

Sanding sugar can be used instead of turbinado sugar for sprinkling on the top cookies' dough.
These cookies freeze very well. Allow the jam filling to set as directed, and then layer in an airtight container with wax paper or parchment between each layer.

https://keilyrecipe.blogspot.com/search?q=raspberry-jam-sandwich-cookies

Adapted from Cook's Illustrated Baking Book: Baking Demystified

Created using The Recipes Generator

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