These jam-filled cookies have a shortbread-like texture. Sieved hard-boiled egg yolks in the dough give it an added richness. This dough can be rolled out and cut into various shapes to fit the occasion.
Makes 2 dozen
1/2 pound (2 sticks) unsalted butter, softened
1/4 cup sugar
2 Cups King Arthur™ Unbleached, All-Purpose Flour
2 teaspoon vanilla extract
4 hard-boiled extra-large egg yolks, sieved or mashed with fork
About 3/4 cup Jam. (apricot, raspberry, or orange marmalade)
Confectioners' sugar for sprinkling
In a bowl, with an electric mixer, cream the butter and sugar. Beat in flour and then the vanilla and beat until a soft dough is formed. Beat in the egg yolks just until blended. Wrap the dough in wax paper and chill for at least 1 hour.
Preheat the oven to 350°F. Lightly grease two cookie sheets. Divide the dough in half.
On a well-floured surface, roll out each half 1/4 inch thick. Use an assortment of cookie cutters to cut out the dough, making sure to cut out an even number of each shape, and place the cookies about 1 inch apart on the cookie sheets.
Spread a thin coating of jam over half the cookies, and top each one with another cookie to form a sandwich. Seal the edges by pressing on all sides with the tines of a fork.
Bake for 15 to 18 minutes, or until the cookies are lightly browned. Let cool on the cookie sheets for a few minutes before removing them to cooling racks.
When cool, sprinkle the cookies with confectioners' sugar.
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