Jam Sandwich Cookies are my favorite cookies ever! It is a buttery cut out cookie filled with strawberry preserves and a lemony glaze which I think puts it over the top!
These cookies are actually called Hildebrotchen and this recipe comes from my friend Thom’s German Aunt. He makes them every year at Christmas time and I would eagerly wait for them to make their way into the office! When I started this blog last year, Thom offered me the recipe and it is great to be able to make them any time I want.
The original recipe, which is actually quite old tells you to use a thimble to cut the small hole in the center of the cookie. Pretty ingenious! When I was making this batch of Jam Sandwich Cookies I actually used some vegetable cutters that I had purchased last summer to cut little shapes in vegetables. You could also look for small cookie cutters.
While these would be great at any time of the year, they are a great addition to a holiday cookie platter.
Jam Sandwich CookiesPrint This
- 1 1/2 stick salted butter, at room temperature
- 2 3/4 cups all purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup white sugar
- Strawberry preserves for filling
- 1/2 cup confectioners sugar
- several drops of lemon juice
Preheat your oven to 375 degrees
Beat the butter with an electric mixer until it is fluffy. Add the sugar and mix well. Add the egg and vanilla, again mixing well. Add the flour and mix until until the dough becomes smooth. Remove from the bowl and work the dough with your hands until it becomes a smooth ball. Cut the ball in half .
Cut an 18 inch piece of wax paper and place on the counter. Place half the dough on the wax paper and cover with another 18 inch piece of wax paper. This makes the rolling process so much easier! Roll the dough out into 1/8 inch thickness. Cut the cookies into rounds. Use the thimble or smaller cookie cutter to make holes in the center of half of the cookies. These will be used as the tops.
Bake for 10-12 minutes until the cookies are lightly browned. Remove from the oven and cool thoroughly on a wire rack.
Place the strawberry preserves in a medium size bowl and beat with an electric mixer until smooth.
Place a cookie without a hole upside down and spread 1 teaspoon strawberry preserves over it. Cover with the top cookie gently so the preserves do not leak out.
Place the confectioners sugar in a small bowl. add the lemon juice, a couple drops at a time until you have a fluid icing. Brush or spread over the tops of the cookies and let dry before serving.
Special equipment needed for this recipe includes a 2 1/2 inch round cookie cutter, a 3/4 - 1 inch cookie cutter for the center, rolling pin and wax paper for rolling cookies.