Delicate, buttery sandwich cookies filled with sweet strawberry jam—these snowflake-cut treats shimmer with festive charm and melt-in-your-mouth texture, perfect for holiday gifting or dessert platters.
Recipe Information
Total Time:
Yield:
30 cookies
Ingredients
2⅔ cups all-purpose flour
¾ cup superfine sugar
½ teaspoon salt
1 cup unsalted butter, softened
2 tablespoons cream cheese, softened
2½ teaspoons vanilla extract
1¼ cups strawberry jam
Directions
In a large bowl, stir together flour, sugar, and salt. With electric mixer, beat in the butter ½ cup 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 refrigerate for 20 to 30 minutes to make rolling easier.
Roll one disc of dough between two sheets of parchment paper to 1⁄8-inch thickness. Repeat with remaining dough. Place rolled-out dough sheets with paper in refrigerator for 10 minutes.
Preheat oven to 350°F. Remove one sheet of dough from refrigerator. Remove paper; cut into squares using a square cookie cutter. Cut a small snowflake shape from centers of half of the square cutouts. Place square cutouts on ungreased cookie sheets. Repeat with remaining dough.
Bake for 8 to 9 minutes or until bottoms are just golden. Cool cookies 1 minute before transferring to wire racks to cool completely.
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.
Spoon a small amount of jam onto square cookies without snowflake cutouts, spreading almost to edge. Place a square with a snowflake cutout on top. Detailed cutouts may need jam applied to assembled cookie with a tiny spoon or toothpick to fill in small spaces.
