These cookies are basically Linzer cookies stuffed with whatever jam you prefer. The dough is simple enough to work with kids and it is very rewarding to them to eat what they made.
Since the cookie is sweet, I opt for tangy jams, specifically raspberry and apricot to balance the flavor. You can choose to dust the covering window cookie with powdered sugar before sandwiching over than jammy cookie bottom.
Ingredients:
100g butter, soft
1/4 fine sugar
1 egg
1/2 tsp vanilla
1 1/2 cups flour
1/4 cup cornflour
1/2 tsp baking powder
jam, to fill
Method:
In a bowl, beat the butter and sugar until creamy. Beat in the egg and vanilla until incorporated.
In another bowl, sift together the flour, cornflour, baking powder. Incorporate this into the butter mixture until a soft dough is formed. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350F. Roll the dough on a floured surface until it is a half centimeter thick. Use a cookie cutter to cut out 40 shapes of dough. Use a similar but smaller cutter to cut windows in 20 of the cut shapes. Reknead the trimmings and repeat. Bake 12-14 minutes in preheated oven, until very lightly browned. Allow to cool completely on wire rack. Dust window cookies with powder sugar and spread jam on full cookie. Sandwich the cookies and serve.
صحة و عافية
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