These jam-filled, powdered sugar-dusted sandwich cookies from pastry chef Kenny Hoshino of Alden & Harlow are equally effortless and impressive. The dough can be made up to four days in advance, which saves time and makes the already straightforward baking process even easier. The end result? Elegant confections that elevate any holiday cookie platter.
- 3/4 cup room temp butter (170 grams)
- 3/4 cup sugar (150 grams)
- 1 egg
- 1 tablespoon vanilla extract
- 1 tablespoon almond extract
- 2 1/4 cups flour (280 grams)
- 1/2 teaspoon salt
- 12 ounces raspberry preserves
- Cream the butter and sugar until light and fluffy.
- Mix in the egg until just combined.
- Stir in the vanilla and almond extracts.
- Sift together the flour and salt and add to the butter egg mixture.
- Shape the cookie dough into a disk, wrap in plastic, and refrigerate for 1 hour. Cookie Dough can be frozen or stored in the refrigerator for up to 4 days.
- Preheat the oven to 350 degrees Fahrenheit. On a lightly floured surface, roll the cookie dough out to 1/5th of an inch and using a 2 inch round cookie cutter cut out circle. Gather the scrape dough, press together, roll the dough and cut more cookies.
- Using a smaller 1/2 inch cookie cutter, cut holes in the center of half of the cookies.
- Place the cookies on a sheet pan lined with parchment paper and cook for 6 minutes until they have turned barely golden but are still soft to the touch. Cool completely on a wire rack.
- Spoon raspberry preserves on the cookies without holes and place the cookies with holes on top. Dust with powdered sugar and serve. Cookies will keep for 5 days stored in an airtight container.