Jelly Sandwich Cookies
Delightfully buttery and irresistibly tender, these Jelly Sandwich Cookies are a timeless treat perfect for any occasion. Featuring a rich, crumbly shortbread base and a sweet layer of fruity jelly, these delicate cookies are as beautiful as they are delicious. With their signature "window" cut-outs dusted with powdered sugar, they bring a touch of elegance to your dessert platter. Whether you opt for raspberry, strawberry, or apricot jelly, the combination of flavors will leave everyone coming back for more. Quick to prepare and ideal for gifting or afternoon tea, these soft and sweet cookies are a must-try for those who love homemade baked goods.
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 150 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 300 grams All-purpose flour
- 0.5 teaspoons Salt
- 120 grams Fruit jelly (e.g., raspberry, strawberry, or apricot)
- 30 grams Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 175°C (350°F), and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract to the butter mixture and blend until combined.
Gradually sift and mix in the all-purpose flour and salt until a soft dough forms. Be careful not to overmix.
Wrap the dough in plastic wrap and chill in the refrigerator for 20 minutes to make it easier to handle.
Once chilled, roll out the dough on a lightly floured surface to a thickness of about 5 millimeters (1/4 inch).
Using a round cookie cutter (approximately 6 centimeters/2.5 inches in diameter), cut out an even number of cookie rounds. Use a smaller cutter to cut out the center of half of the rounds to create the 'window' tops.
Transfer the cut cookies to the prepared baking sheets, spacing them about 2 centimeters (1 inch) apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden. Be sure to rotate the sheets halfway through baking for even cooking.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Spread about 1 teaspoon of fruit jelly onto the flat side of each full cookie round. Top with a cookie that has the center cut out, gently pressing to form a sandwich.
If desired, sift powdered sugar over the tops of the assembled cookies for a decorative finish before serving.
Nutrition Facts
Calories |
3751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.7 g | 252% | |
| Saturated Fat | 113.5 g | 568% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 488.0 g | 177% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 241.7 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 448 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
