Please use the stand mixer. These cookies are so good. In fact, I still get regular requests from my co-workers to make these again, even a year after I first made them. I’ve only made them once. They are delicious, but quite laborious. I didn’t have a stand mixer at the time, so I used a hand mixer and found it very difficult to fully mix the dough and then roll properly. The dough kept crumbling apart. I think this would be a much better recipe if I had used a stand mixer. Well now I have one so I’m going to try again and I’ll let you know if the process is better!
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Servings: 18
- 2 1/4 cups (11 1/2 oz./360 g) all-purpose flour
- 1/4 cup (1 oz./30 g) cornstarch
- 1/4 tsp. salt
- 12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter, at room
- 1 1/2 tsp. grated lemon zest
- 1 cup (8 oz./250 g) granulated sugar
- 1 whole egg plus 1 egg yolk
- About 2 cups (1 1/4 lb./625 g) strawberry or other fruit jam
- Confectioners’ sugar for dusting (optional)
In a bowl, sift together the flour, cornstarch and salt.
In another bowl, using an electric mixer on high speed, beat together the butter and lemon zest until light. Add the granulated sugar and beat until completely incorporated. Add the whole egg and egg yolk and beat until light and fluffy. Reduce the speed to low, add the flour mixture and beat until just incorporated. Gather the dough into a ball and divide into thirds. Flatten each third into a disk. Wrap separately in waxed paper and refrigerate for at least 1 hour or up to overnight.
Preheat an oven to 350°F (180°C). Lightly grease baking sheets.
Dust 1 dough disk with flour and place between 2 large sheets of waxed paper. Roll out the dough 1/8 inch (3 mm) thick. Using a 3-inch (7.5 cm) decoratively shaped cutter, cut out cookies. Transfer the cookies to the prepared baking sheets, spacing them about 1/2 inch (1.2 cm) apart. Refrigerate for 10 minutes. Gather the dough scraps into a ball, wrap in waxed paper and refrigerate.
Bake until the edges of the cookies are golden, about 10-minute. Transfer the cookies to wire racks and let cool. Repeat with the remaining 2 disks, then roll out, cut, chill and bake the scraps in the same manner.
Spread the jam on the bottoms of half of the cookies, spreading it lightly at the edges. Top with the remaining cookies, bottoms down. Dust the tops with confectioners’ sugar. Store in an airtight container in the refrigerator for up to 1 week. Makes about 3 dozen cookies.