Sweet or Tart Jam Buster Sandwich Cookies

Ingredients

3 cups + 2 Tbsp all-purpose flour + more to dust for rolling

1 cup butter, softened to room temp

2 large eggs

1 cup granulated sugar

1 tsp baking soda

2 tsp white vinegar

2 Tbsp liquid honey

9 oz jar of your favourite jam or thick preserves (I used my homemade raspberry rhubarb jam, but lingonberry is great too - tart is best)

1/2 cup powdered sugar (I don’t bother powdering them… But you certainly can!)

** Preheat the oven to 350˚F 

The Process... 

Line a large cookie pan with parchment paper.

1. In a large mixing bowl, add 3 cups + 2 Tbsp flour and 1 cup softened butter and mix the dough together with your hands. It’s actually feels kind of nice to get your hands in there (let me know if you agree). Rub the dough between your fingers until it becomes a sandy texture with fine crumbles. 

2. In a separate mixing bowl, add 2 eggs and 1 cup sugar and mix on high speed 5 minutes until pale yellow and smooth. Pour this mixture over the flour and mix gently with a spatula or wooden spoon just until well incorporated.

3. In a small bowl, combine 1 tsp baking soda and 2 tsp vinegar and stir until well combined. Pour soda mixture into the cookie batter along with 2 Tbsp of liquid honey and mix it into the dough well with a spatula. When it’s done, your dough should form into 1 mass. Cover with plastic wrap and let the dough rest at room temp for 30 min. While you’re waiting, pre-heat your oven to 350˚F

4. Divide the dough into 4 pieces and roll out one piece at a time keeping the rest of the dough covered at room temp. Sprinkle a clean non-stick surface and your piece of dough generously with flour and roll it out to an 1/8″ thick round. If your dough is sticky when rolling, just add more flour.

Use any shape of cookie cutter you like to cut out shapes. I used my wine glass! Transfer cookie shapes to a cookie pan lined with parchment paper about 1/2″ apart. Collect the scraps and blend them back into your remaining dough.

** Bake at 350˚F for 5-8 minutes or until lightly golden on top. Watch them closely since they turn golden quickly. Remove from the oven and let them cool to room temp.

6. Once the cookies are room temp, spread your jam onto the base of the cookie and top. Press the sides together, then dip both sides in powdered sugar if desired. These cookies can be eaten right away but are even better a few hours later or even the next day after they’ve had a chance to soften from the jam.

These keep well covered at room temperature overnight or covered and refrigerated.

ENJOY!