Jammy Sandwiches

Let's Cook

1. Step 1.

   In a large bowl, whisk together 2¾ cups all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon baking powder, ¼ teaspoon ground cloves, and ¼ teaspoon kosher salt; set aside.

2. Step 2.

   Using an electric mixer, beat 1 cup (2 sticks) unsalted butter (at room temperature) and ¾ cup granulated sugar in another large bowl on medium speed until light and fluffy, about 3 minutes. Beat in 1 large egg plus 1 egg yolk, then 2 teaspoons pure vanilla extract and 2 teaspoons finely grated orange zest.

3. Step 3.

   Reduce speed to low and gradually add the flour mixture, mixing until just incorporated. Shape the dough into 4 disks and roll each between 2 sheets of parchment paper to ⅛-inch thickness. Chill until firm, 30 minutes in the refrigerator or 15 minutes in the freezer.

4. Step 4.

   Heat oven to 350°F. Line 2 baking sheets with parchment paper. Using floured 2- to 3-inch round fluted cutters, cut out cookies. Place cookies onto the prepared baking sheets, spacing them 2 inches apart. Using a smaller cutter, cut out centers from half the cookies. Reroll, chill, and cut scraps.

5. Step 5.

   Bake until cookies are light golden brown around edges, 10 to 12 minutes, rotating the positions of the baking sheets halfway through. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.

6. Step 6.

   Once cookies are cool, spread 1½ teaspoons apricot or raspberry jam onto each whole cookie. Dust cutout cookies with confectioners' sugar, then place on top of jam-covered cookies.