Directions: |
Directions:1. In a bowl with an electric mixer beat butter until light and fluffy. Add sugar, beating until combined well. Add yolks, 1 at a time, beating well after each addition. Sift flour over butter mixture and fold in thoroughly.
2. Wrap dough in plastic wrap and press into a 10-inch square, about 1/2 inch thick. Chill dough until firm, about 2 hours.
3. Preheat oven to 350 degrees and line 2 large baking sheets with parchment paper
4. Divide dough into 4 pieces, keeping remaining dough chilled, lightly flour 1 piece of dough and on a lightly floured surface, gently pound with a rolling pin to soften. Roll out dough into an 8-inch square until about 1/16 inch thick. With a 1 3/4 to 2-inch round cutter cut out cookies, chilling scraps, and arrange about 1-inch apart on prepared baking sheets. make more cookies in same manner with remaining 3 pieces of dough. With a 3/8-inch plain pastry tip, cut out 3 small holes in half of cookies (these will be the tops), leaving remaining half of cookies whole (these are the bottoms)
5. Put cookies in oven and immediately reduce temperature to 325 degrees. Bake cookies, switching position of sheets in oven halfway through baking, 20 minutes or until pale golden and firm, and cool on sheets on racks. Lightly dust cookie tops with additional sugar and arrange cookie bottom upside down on work surface.
6. In a small saucepan heat jam over low heat until thickened slightly, 1 to 2 minutes. Spread about 1/2 tsp. jam onto each cookie bottom and arrange cookie top over it to form a sandwich. Transfer remaining jam to a small resealable plastic bag and snip a small hold in one corner. Squeeze a drop of jam into each opening in cookie tops and let stand until dry.
7. Keep cookies frozen between layers of wax paper or parchment paper in an airtight container up to 2 weeks. |
This recipe for Jam-Filled Shortbread Sandwich Cookies is from