Strawberry Butter Jam Cookies (Print Version)
Delicate, crisp cookies sandwiched with strawberry jam and buttercream, perfect for sharing or special occasions.
# Ingredients:
→ For the cookie dough
01 -
1 cup butter, softened
02 -
1/2 cup sugar
03 -
2 cups cake or all-purpose flour
→ For the jam filling
04 -
3/4 cup jam (use as is or thicken with 1/2 tablespoon cornflour if preferred)
→ For the buttercream
05 -
3/4 cup butter
06 -
1 1/2 cups powdered sugar
07 -
1/2 teaspoon vanilla extract (optional)
# Directions:
01 -
Beat the softened butter and sugar for 3 to 5 minutes until pale, light, and fluffy. Sift the flour into the mixture and gently combine to form a soft dough.
02 -
Divide the dough in half, shape each half into a disk, and place between two sheets of parchment paper. Roll each disk to a thickness of 5mm (3/16 inch).
03 -
Transfer the rolled dough to a baking sheet or cutting board and refrigerate for 30 minutes to firm up.
04 -
Peel away the top parchment layer and dust lightly with flour. Use a 2-inch round cookie cutter to cut out the base cookies. For half the cookies, cut a smaller round window using a smaller cutter or piping nozzle.
05 -
Place cut-out cookies on a baking sheet and bake in a preheated oven at 160°C (320°F) for 12 to 15 minutes until golden brown. Cool completely on a wire rack.
06 -
In a bowl, beat butter or shortening for 2 minutes until fluffy. Gradually add powdered sugar and beat until smooth and creamy. Optionally, mix in vanilla extract.
07 -
Heat the jam in a small pot over medium heat for 1 minute until it becomes liquid. Add 1/2 tablespoon cornflour and whisk for 4 minutes until thickened. Allow to cool before use.
08 -
Pipe buttercream around the edge of the flat cookies and sandwich with the cookies having the cut-out window. Pipe jam in the center of the window and dust with powdered sugar.
# Notes:
01 -
Refrigerating the dough prevents it from losing shape during baking.
02 -
Watch cookies closely towards the end of baking to ensure they don't harden excessively.