December Recipes

Jam Sandwich

Jam Sandwich Cookies
Serves:
30

Ingredients

  • 2 ⅔ cups Hy-Vee all-purpose flour
  • ¾ cup superfine sugar
  • ½ tsp Hy-Vee salt
  • 1 cup Hy-Vee unsalted butter, softened
  • 2 heaping tablespoons Hy-Vee cream cheese, softened
  • 2 ½ tsp Hy-Vee vanilla extract
  • 1 (12-oz) jar Hy-Vee strawberry preserves
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Preparation

1
In a large bowl, stir together flour, sugar and salt. With electric mixer, beat in the butter one stick at a time. Beat in cream cheese and vanilla until dough begins to form a ball. Knead dough in the bowl a few times. Divide dough in half; form each half into a flat 4-inch disc. Wrap with plastic and chill in refrigerator for 20 to 30 minutes to make rolling easier.
2
Roll one disc of dough between 2 sheets of parchment paper to a ⅛-inch thickness. Repeat with remaining dough. Place rolled-out dough sheets with paper in refrigerator for 10 minutes.
3
Preheat oven to 350°. Remove one sheet of dough from refrigerator. Remove paper; cut out squares with a cookie cutter. Make half of the squares decorative by cutting a smaller shape from the center for jam to show through when assembled.
4
Arrange squares on ungreased cookie sheets. Repeat with remaining dough. Bake for 10 to 11 minutes or until bottoms are just golden.
5
Cool cookies 1 minute before transferring to a wire rack to cool completely.
6
In a small saucepan, simmer jam over medium-low heat, stirring often, about 10 minutes or until slightly thickened and reduced to 1 cup. Cool 10 minutes before filling cookies.
7
Spoon a small amount of jam onto the full squares, spreading almost to edge. Place a square with a cutout on top. Detailed cutouts may need jam applied to assembled cookie with a tiny spoon or toothpick to fill in small spaces.

Nutrition Facts

Serves: 30
Amount Per Serving
Calories:130
% Daily Value*
Total Fat: 7g 9%
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 15mg 5%
Sodium: 45mg 2%
Total Carbohydrate: 18g 7%
Dietary Fiber: 0g 0%
Sugars: 9g 18%
Protein: 1g 2%

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