Old-Fashioned Jam Sandwich Cookies
Tender lemon-vanilla cutout cookies sandwiched with a bright layer of thick fruit jam.
Ingredients
Equipment
Method
- Mix the dry ingredients. Whisk together the flour, baking powder, and salt.
- Cut in the margarine. Cut the cold margarine into cubes and work it into the flour until the mixture resembles coarse crumbs.
- Mix the yolks. Whisk together the egg yolks, sugar, vanilla sugar, lemon juice, and 1/2 cup cold water.
- Combine. Pour the yolk mixture into the flour mixture and stir until the dough begins forming.
- Finish gently. Use your hands to bring the dough together. If dry flour remains, add cold water 1 tablespoon at a time.
- Check the texture. The dough should be soft, smooth, rich, and easy to press together, but not wet or sticky.
- Stop once smooth. Do not knead it like bread.
- Chill. Divide into 3 or 4 flat discs, wrap, and refrigerate for about 1 hour.
- Preheat. Heat the oven to 350°F / 175°C and line baking sheets with parchment.
- Roll. Working with one chilled disc at a time, roll on a lightly floured surface to about 1/4 inch / 6 mm thick.
- Cut. Cut into roughly 2-inch rounds, flowers, hearts, stars, or another matching shape.
- Make bottoms. Keep about half the cookies solid; these will be the bottoms.
- Optional jam windows. If desired, cut a small circle or shape from the center of the other half so the jam shows through.
- Transfer. Move the cut cookies carefully to the prepared baking sheets.
- Chill if soft. If the dough becomes very soft, refrigerate the cut cookies for 10–15 minutes before baking.
- Bake. Bake for about 7–9 minutes per tray.
- Check early. Begin checking at 7 minutes.
- Look for pale cookies. They are done when set, still fairly pale on top, and only just beginning to turn golden at the edges and bottoms.
- Cool briefly. Leave on the baking sheet about 5 minutes.
- Cool completely. Transfer to a rack before adding jam.
- Prepare the bottoms. Turn the solid cookies upside down.
- Add jam. Spread about 3/4–1 teaspoon thick jam over each solid cookie, stopping just short of the edge.
- Dust window tops. If using cutout tops, dust them with confectioners’ sugar before assembling.
- Sandwich. Place a second cookie on top and press very gently until the jam spreads slightly toward the edge.
- Set. Let the assembled cookies sit before stacking so the jam can settle.
Notes
Water
Start with 1/2 cup cold water. Add more only 1 tablespoon at a time if the dough will not come together.
Jam Choices
- Raspberry: Bright, classic, and slightly tart.
- Apricot: Traditional and pleasantly tangy.
- Strawberry: Familiar and beginner-friendly.
- Cherry: Richer and sweeter.
- Use a thick jam or preserves rather than a thin fruit sauce.
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