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| A smaller batch of this recipe |
Cream:
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Wet:
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Dry:
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Finishing:
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1/2 c butter, softened
1/2 c sugar
1/3 t kosher salt
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25g egg (1/2 egg)
3/4 vanilla
1/4 t almond
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1.5 c AP flour
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~5 T jam
powdered sugar
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- Cream butter, sugar, and salt in food processor until pale and fluffy
- Add in egg and extracts
- Pulse in flour until combined
- Wrap and fridge dough for ~2 hours
- Roll dough to 1/4" thick. Cut circles (2 3/8", 1 1/2"). Place half of cookies on one cookie sheet. For the other half of cookies, cut out the center, then place on second cookie sheet
- Bake cookies for 8+ minutes, until the edges are browned
- Remove cookies from the oven and cool on a wire rack.
- Jam the center once cooled (1 T for big, 2 t for small), then sandwich a cutout cookie on top
- Yielded: 8 big, 4 little, 1 scrap
