Blueberry Jam Sandwich Cookies Recipes

EASY SMALL-BATCH BLUEBERRY JAM

Steps:

• Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

TOASTED ALMOND AND BLUEBERRY JAM SANDWICH COOKIES

Steps:

• sift the flour and salt into a medium bowl and set aside.
• In a large bowl,using an electric mixer on medium speed, beat the butter and 3/4 cup powdered sugar until smooth and slightly lightened in color, about 1 minute on low speed. Stop the mixer and scrape down the sides of the bowl as needed during mixing.
• On low speed, mix in the vanilla, almond extract and ground toasted almonds.(see note at bottom).
• Mix in the flour mixture just until the flour is incorporated adn the dough holds together.
• Divide the dough in half and form in two 6" disks.
• Wrap each one in plastic wrap and refrigerate the dough until it is cold and firm enough to roll, about 40 minutes.
• Preheat the oven to 325°F.
• Line 2 baking sheets with parchment paper.
• Remove one piece of dough from the refrigerator.
• Put the dough between 2 large sheets of wax paper and roll it into a rectangle about 12 x 8" and 1/4" thick.
• Remove the top sheet of wax paper and discard it.
• Use a cookie cutter to cut out 3 1/2" circles (or any shape you like) from the dough, leaving the cookies on the wax paper.
• Turn the wax paper over, peel off the paper and use a metal spatula to help place the circles 1" apart on one of the prepared pans--(the cookies do not spread much).
• Set aside the dough scraps.
• Using a clean piece of wax paper, roll and cut the second piece of dough.gather together all the dough scraps, forming a smooth disc and repeat the rolling and cutting process -- you should have 20 cookies.
• Cut a 1" circle (or other shape) from the center of half of the cookies and remove those shapes(circles) from the cookies. The wide end of a pastry tube works well for cutting the circles -- the dough "holes" can be baked along with the cookies for snacks.
• Bake the cookies one sheet at a time until the edges are light brown and the tops firm, about 18 minutes.
• Cool, the cookies for 5 minutes on the baking sheets and then wide a wide metal spatula, transfer them to a wire rack to cool completley.
• Turn the cookies without the holes, bottom side up leaving a 1/4" plain edges, spread a rounded tsp of jam over each one.
• Sift powdered sugar over the cookies with holes, and place them on top of the jam-covered cookies.
• The cookie sandwiches can be stored in a tightly covered container at room temperature for up to 3 days.
• The prep time does not include chilling time.
• I find that toasting whole almonds takes me about 15 minutes. In a 325° preheated oven in single. I can always start to smell them just before they are golden. I cool them before finely chopping them or grinding them in a food processor.

JAM SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a food processor, pulse baking mix and butter until mixture resembles coarse meal. Add milk; pulse until a dough forms.
• Drop dough by heaping tablespoons onto sheets, 4 inches apart. (You will fit about 9 cookies to a sheet; bake in two batches to make a total of 36 cookies.) Bake until cookies begin to turn golden but center is still pale, 12 to 14 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely.
• Spread flat side of half the cookies with 2 teaspoons jam each; sandwich with remaining cookies.