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- Do not over-knead the dough or the cookies will become tough. Knead just until there is no more stripes of flour.
- Keep an eye on the oven while you bake these cookies, they will need about 6-8 minutes and they will be pale in color. Over baking also leads to tough cookies.
- Don’t stuff all your cookies with jam at once. These cookies become tender a few days after stuffing with Jam, so fill them in batches if you prefer a crunchy texture. I’ve found that adding the jam a few hours before serving is just right.
How to Make Jam-Filled Cookies
- In a large bowl, whisk the egg, lemon zest and vanilla very well.
- Add sugar and mix some more.
- Add softened butter, flour and baking powder and fold until the dough comes together.
- Knead the dough with your hands. I mix just until dough feels smooth and no longer sticks to my hands (if after mixing, the dough is still too sticky for you, sprinkle a tiny bit of flour and mix some more).
- Shape the the dough into a ball, cover with plastic wrap and place in the fridge for 30 minutes.
- Preheat oven to 375°F.
- Generously grease a baking sheet with baking spray and set aside.
- On a floured surface, roll out the dough to about 1/4 inch thickness and using a cookie cutter, cut rounds. Using a smaller cookie cutter, make holes in the middle of half of your rounds. (Each cookie cutter will have two corresponding cookie cutters, one with center of the shape filled in, and one with an open center).
- Place cookies on prepared greased baking tray.
- Bake for 6 to 8 minutes.
Allow the cookies to cool to room temperature before stuffing.
Dust some of the cut out cookies with confectioners’ sugar (optional) and spread apricot jam on each solid cookie.
Sandwich your cookies together and enjoy!
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