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Blueberry Jam Sandwich Cookies

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Blueberry Jam Sandwich Cookies

Blueberry Jam Sandwich Cookies

amanda

Equipment

  • - Kitchen Stand Mixer: A versatile kitchen appliance for mixing and blending ingredients.

  • - Baking Sheet Set (12-Cup), Silicone Nonstick: Useful for baking cookies, ensuring even cooking and easy release.

  • - Silicone Spatula Set: For scraping bowls, folding ingredients, or spreading the cookie dough.

  • - Kitchen Scale (Digital), 120g - 3lb capacity: Precision is key in baking; useful for measuring ingredients accurately.

  • - Glass Baking Dish with Lid (9x5 inches): Useful for assembling sandwiches or storing leftovers, though size may vary by recipe.

  • - Microplane Zester/Grater: For zesting citrus fruits which might be used in a blueberry jam cookie recipe as an ingredient.

  • - Digital Kitchen Thermometer (Oven-Safe, 200°F to -40°F): Essential for monitoring the temperature of ovens and foods like cookies during baking.

  • - Silicone Ice Cream Scoop or Cookie Dough Spoon: Useful for portioning out cookie dough, ensuring even-sized cookies.

Ingredients

  • 2 cups fresh blueberries (12 ounces)

  • 2 tablespoons powdered fruit pectin

  • 1/2 teaspoon unsalted butter

  • 1 cup sugar

  • 1 cup (2 sticks) unsalted butter, room temperature

  • 1 cup sugar

  • 3 tablespoons finely grated lemon peel

  • 1/4 teaspoon salt

  • 2 large egg yolks

  • 2 1/4 cups all purpose flour

  • Raw sugar* (for sprinkling)

Instructions

1

Instruction 1

Combine blueberries, fruit pectin, and butter in large nonstick skillet. Stir constantly over medium-high heat until mixture boils. Add sugar and return to boil, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Remove from heat. Transfer mixture to small glass bowl; cover and chill until jam is cold, at least 6 hours (jam will thicken slightly while chilling). DO AHEAD: Can be made 1 week ahead. Keep chilled.
2

Instruction 2

Using electric mixer, beat butter, 1 cup sugar, lemon peel, and salt in large bowl until light and fluffy, about 2 minutes. Add yolks and beat until blended. Add flour in 2 additions, beating just until blended after each addition. Gather dough together; divide in half. Place 1 dough half on sheet of waxed paper or parchment paper. Form dough into 1 1/2-inch-wide square or round log; smooth with dampened fingers. Wrap log in waxed paper. Repeat with second dough half. Chill dough until firm, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
3

Instruction 3

Position rack in center of oven and preheat to 400°F. Line 2 large rimmed baking sheets with silicone baking mats, smooth side up, or parchment paper. Cut dough logs into scant 1/4-inch-thick squares or rounds. Arrange on prepared baking sheets, spacing 2 inches apart. Sprinkle half of dough squares or rounds generously with raw sugar (leave remaining plain).
4

Instruction 4

Bake cookies, 1 sheet at a time, until edges are light golden, 10 to 12 minutes. Transfer cookies to rack and cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
5

Instruction 5

Just before serving, spread 1 generous teaspoon jam over bottom (flat side) of each plain (not sugared) cookie. Top each with sugared cookie, sugared side up, and serve.
6

Instruction 6

Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
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