I saw these cookies on Martha and I thought they looked really good. But I didn't like the recipe. Call me picky, but I wanted a cake-like cookie with a jam filling. Something that was a quick one bite of deliciousness. I had an old sugar cookie recipe that I haven't been using because it's too cake-y for my sugar cookie tastes, but seemed perfect for this application.
And I was right! These cookies are a perfect bite for the Fourth of July. Not only are they patriotic, but they are light and delicious. They could easily disappear in a matter of minutes.
1. Be sure to roll dough to 1/4 inch :: 2. Top half of the dough stars with jam :: 3. Place remaining dough stars over jam :: 4. Bake and let cool completely on baking sheet :: 5. Serve warm
Jam Sandwich Cookies
makes 3 dozen cookies
2 cups sugar
1 cup butter, room temperature
1 cup vanilla yogurt
1 teaspoon vanilla
1 teaspoon baking soda
2 tablespoons baking powder
1 teaspoon salt
5 ½ cups flour
Cream together sugar and butter. Blend in eggs, yogurt, and vanilla until completely incorporated. In a separate bowl, mix together all dry ingredients. Working in three batches, add the dry ingredients to the wet incorporating fully after each addition. Refrigerate dough for 6 hours or overnight.
Preheat oven to 325 degrees. Roll dough out on a lightly floured surface and cut into shapes using a two inch star cookie cutter. Place half of the stars on a sil-pat or parchment lined cookie sheet. Top each star with ½ teaspoon (or so) of jam. Place the remaining cookie stars on top of the jam lining up the points.
Place cookie sheet in oven and bake 6-7 minutes until lightly brown on the edges. Remove from oven and let cool completely on the cookie sheet.
Serve warm or keep cooled cookies in an airtight container for up to three days.