HOLIDAY FAVOURITES
JELLY SANDWICH COOKIES | SERVINGS: 24 | PREP TIME: 40 MINUTES | COOK TIME: 16–20 MINUTES | CALORIES PER SERVING: APPROX. 180-200
T IP Chill the dough well before rolling to make it easier to handle and help the cookies hold their shape.
BUTTERY, TENDER SANDWICH COOKIES filled with raspberry or strawberry jam and finished with a delicate dusting of powdered sugar. They’re simple to make, pretty on a cookie platter and perfect for any occasion.
INGREDIENTS: Cookie Dough 1
cup unsalted butter, softened
3/4 cup granulated sugar 1 large egg 1 tsp vanilla extract 1/4 tsp almond extract (optional, but lovely) 2 1/3 cups all-purpose flour 1/2 tsp baking powder
1/2 tsp fine sea salt Filling and Finish 1
cup raspberry or strawberry jam, stirred smooth
1/2 cup powdered sugar, for dusting INSTRUCTIONS:
1. In a large bowl, beat the softened butter and granulated sugar together on medium speed for 2–3 minutes, until light and fluffy. 2. Add the egg, vanilla and almond extract. Beat again until the mixture looks creamy and fully blended. 3. In a separate bowl, whisk together the flour, baking powder and salt. 4. Add the dry ingredients to the butter mixture in two ad- ditions, mixing on low just until a soft dough forms. Scrape down the bowl so no dry bits remain. 5. Divide the dough into two portions. Press each into a disc, wrap tightly and chill for at least 1 hour. 6. Heat the oven to 350 F. Line two sheet pans with parch- ment paper. 7. On a lightly floured surface, roll one dough disc at a time to about 4–5 mm (a touch under ¼ inch) thick. Keep the second disc refrigerated until ready to use. 8. Use a round cookie cutter, about 5–6 cm (2–2½ inches) wide, to cut circles. For half of the circles, use a smaller cuttre or the wide end of a piping tip to cut a hole in the centre. These will become the tops.
9. Arrange the whole circles and cut-out circles on the prepared sheet pans, leaving a small gap between each cookie.
10. Bake for 8–10 minutes, until the edges just begin to colour and the tops look dry but not brown. Cool completely on a wire rack before filling. 11. Turn the whole cookies upside down so the flat side faces up. Spoon about 1 teaspoon of jam into the centre of each base cookie and spread slightly, leaving a small border around the edge. 12. Dust the cut-out cookies generously with powdered sugar using a small sieve or sifter. 13. Gently place a powdered top cookie over each jam- filled base, lining up the edges so the jam peeks through the centre. 14. Press lightly so the cookies stick together without squeezing the filling out.
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SAVOUR MANITOBA | FALL 2026 | 41
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