Jammy Sandwiches
- 40m Prep Time
- 12m Cook Time
- 1h 22mReady In
Active Time 40 minutes Taking a cue from traditional Austrian linzer cookies, these treats have cutouts in the top layer to showcase the bright, tangy jam filling and are finished with plenty of powdered sugar.
Ingredients
- 651 ml all-purpose flour
- 4.93 ml ground cinnamon
- 2.46 ml ground nutmeg
- 2.46 ml baking powder
- 1.23 ml ground cloves
- 1.23 ml kosher salt
- 237 ml unsalted butter at room temperature
- 177 ml granulated sugar
- 1 large egg
- 1 egg yolk
- 9.86 ml pure vanilla extract
- 9.86 ml finely grated orange zest
- 355 ml apricot or raspberry jam
- Confectioners' sugar for dusting
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 372 mg
- Iron: 18.8 mg
- Magnesium: 105 mg
- Phosphorus: 688 mg
- Potassium: 621 mg
- Zinc: 4.11 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 651 ml all-purpose flour
- 4.93 ml ground cinnamon
- 2.46 ml ground nutmeg
- 2.46 ml baking powder
- 1.23 ml ground cloves
- 1.23 ml kosher salt
- 177 ml granulated sugar
- 1 large egg
- 1 egg yolk
- 9.86 ml pure vanilla extract
- 9.86 ml finely grated orange zest
- 355 ml apricot or raspberry jam
Prepare
- 237 ml unsalted butter, at room temperature
- Confectioners' sugar, for dusting
Let's Cook
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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.
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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.
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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.
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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.
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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.
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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.