Jam Sandwich Cookies Recipes

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and sugar in the bowl of a stand mixer on medium-high speed until fluffy, about 2 minutes. Reduce the speed to medium, beat in the egg and vanilla until well combined, then beat in the tahini until smooth. Reduce the speed to low, then beat in the flour mixture until the dough comes together (it will be quite soft). Cover and refrigerate for 30 minutes (the dough will be soft but rollable).
• Put the sesame seeds in a small bowl. Roll teaspoonfuls of dough into 1-inch balls, roll them in the sesame seeds and space them about 1 1/2 inches apart on the prepared baking sheets.
• Bake the cookies until just puffed, lightly golden brown and just firm, about 12 minutes, rotating the pans halfway through. Let the cookies cool in the pan on a wire rack for 5 minutes, then transfer them to the rack to cool completely.
• To assemble: Spread 1/2 teaspoon jam on a cookie, then top with another cookie, pressing gently. Keep in an airtight container for 2 days; they will soften overnight.

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a food processor, pulse baking mix and butter until mixture resembles coarse meal. Add milk; pulse until a dough forms.
• Drop dough by heaping tablespoons onto sheets, 4 inches apart. (You will fit about 9 cookies to a sheet; bake in two batches to make a total of 36 cookies.) Bake until cookies begin to turn golden but center is still pale, 12 to 14 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely.
• Spread flat side of half the cookies with 2 teaspoons jam each; sandwich with remaining cookies.

Steps:

• Cream the butter and sugar togerther until pale and fluffy, then stir in flour and cornstarch to form a dough, adding more flour if necessary.
• Chill the dough wrapped in cling film for 20 minutes, then roll out to about 5mm thick (I find it easier to do this between two sheets of cling film or greaseproof baking paper).
• Cut out 12 rounds (about 2 1/2 inch), then cut a smaller heart shape (ot circle if you can't find a cutter) in the centre, about an inch in size. Re-roll dough if needed using the scraps to make 12 more 2 1/2 inch rounds.
• Bake for 8-10 minutes, then cool on a wire rack. When cooled, sandwich together with a little bit of warmed jam and sprinkle with a bit of sugar of you like.