With a mild sweetness (comparatively) and the sharpness from the fresh raspberry jam, these cookies are the perfect pairing for an afternoon treat - or really any time of day let’s be honest. The jam windows offer a peek inside and give a delightfully delicate vibe to a pretty little treat.

Also, who doesn’t love sandwich cookies? It’s a 2-for-1 situation with the bonus of a yummy filling squished in between. Dust the tops with powdered sugar for a bonus effect and you have yourself the perfect cookie.

Equipment:

• Round cookie cutter (or preferred shape)

• Fine mesh sieve

• Food thermometer 

• Pot

• Mixer (hand or standing)

• Spatula

• Bowl

• Parchment paper

• Rolling pin

• Digital scale

• Baking tray

Yields: 11, 3-inch sandwich cookies

Ingredients:

COOKIES

• 110g butter, softened

• 60g powdered sugar

• Pinch table salt

• ¼ tsp ground cinnamon

• ¼ vanilla extract

• 25g egg yolk

• 140g flour

• 35g ground almonds

RASPBERRY JAM

• 112.5g frozen raspberries

• 75g granulated sugar

• ½ tbsp lemon juice

Directions:

COOKIES

• In a bowl, whip the softened butter with your mixer until smooth

• Sift in powdered sugar, ground cinnamon, and salt and mix

• In a small bowl, beat your egg yolk until homogenous. Then pour a little into the butter mixture, mix, and repeat in four stages, until all added.

• Sift in flour and ground almonds and beat until just combined. Should look like a paste.

• Fold a piece of parchment paper in half and place the dough in between. Use a rolling pin and smear the dough flat until about ⅛ inch thick*

• Place the dough in the fridge for at least two hours

• Preheat the oven to 302F/150C CONVECTION

• Remove the dough from the fridge 

• Cut shapes out of the dough and place them on a parchment-lined cookie sheet. Cut small shapes out of half of your cut shapes, these will be the top cookie of your sandwich.

• Can re-roll the dough as needed, you might need to re-refrigerate if the dough is too soft

• Bake 10-12 minutes until the edges are lightly golden, remove from the tray and onto a wire rack to cool completely

RASPBERRY JAM

• In a small pan, combine all ingredients and place on the stove over medium-low heat, stirring occasionally

• Once the mixture begins to boil, use a food thermometer to continually check until the jam temperature reaches 221F/105C 

• When the jam hits the temperature, immediately remove it from the heat and pour it into a cool bowl. Don’t worry if you think it looks runny, it will thicken a lot as it cools.

• If desired, skim the foam off of the jam for a clearer look

• Allow to cool completely at room temperature

ASSEMBLY

• Take all the cookies with a small hole cut in the middle and line them next to each other 

• Dust with powdered sugar until tops are evenly white

• Place a teaspoon of jam onto a cookie without a hole cut in the middle and then gently pick up a cookie with the powdered sugar dusting and place it on top

Notes:

• As you spread dough between the parchment paper, peel the parchment paper back and pull out wrinkles before folding it back out and smoothing it out. This helps prevent wrinkles from baking in the cookies

• Never use flour to roll out this dough, only place it between parchment paper

• Once you dust the tops with powdered sugar, pick up the cookie by the sides only otherwise you’ll risk thumbprints all over your cookie tops

• I received this recipe from Chef Ashley during my patisserie course in Scotland.

Follow @accentgolden for more delicious bakes and kitchen tips!

Disclaimer: This article contains some affiliate links for products I use - or similar - in the kitchen and highly recommend. By using these links you won’t pay any additional fees but support me to keep this site running!