Jam Sandwich Lemon Cookies 1Jun09
Does that sound right? Sandwich Lemon Cookies with Jam? Jam with Lemon Cookies? Well either way, it’s pretty darn good! The best part is that you can eat the cookies as is, or make them into jam sammiches with your favorite jam. I tried these with every type of jam I could find in the house. I think my favorite is the Beerenberg’s Satsuma Plum jam. The mixed berries one works well also, it balances out the lemon really well. I also used some very sticky and unique tasting Burnt Fig Jam… that one was interesting but good. Vote goes to the plum jam with a close second to the apricot! Try it out and see which ones you like!
Note: This recipe will need a few hours for the cookie dough to set, or you can do it the day before.
1 cup of room temp butter (225 g)
1 cup of sugar
3 tablespoons of lemon zest (about 3 lemons worth)
1/4 teaspoon of salt
2 large egg yolks, room temp
2 1/4 cup all purpose flour
raw sugar for sprinkles
your favorite jam
Step 1: Mix!
In a large mixing bowl or in a mixer, combine the room temperature butter with the sugar, lemon zest and salt. Mix until light and fluffy, about a couple minutes. Since I don’t have a mixer it takes me a bit longer Now add in the egg yolks and mix until combined. Now mix in the flour about a 1/2 cup at a time until it is all combined. Now roll some of the dough onto parchment paper into a long roll about 1-2 inches in diameter. It really depends on how big you want them. I made 3 rolls at different sizes with the amount of dough. I made a tiny nickle sized roll so I can make little mini sammiches. Roll the log of dough up in the parchment, cover that with plastic wrap and refrigerate until it solidifies, about 5 hours. Or do it the day before and keep it in the fridge overnight.
Preheat oven to 400°F or 205°C.
Step 2: Slice & bake!
This is the easy part! Once the dough has chilled. Take it out one at a time and slice straight down about 1/4 inch thick. Try to slice them the same thickness so they will cook evenly in the oven. Place slices on a baking pan lined with parchment paper about 1/2 inch apart from each other. Sprinkle with raw sugar over the top and then pop it in the oven! Bake for 10-13 minutes depending on the thickness. I would set the timer at 9 minutes and watch it every minute until they’re ready. They are done when they are golden on the outside.
Step 3: Jam it up!
Let the cookies cool before making them into sandwiches. Or you can wait until serving to add the jam. Store cookies in an air tight container! You don’t need that much jam, just a little dab will go a long way.