BLUEBERRY JAM SANDWICH COOKIES

Blueberry Jam Sandwich Cookies image

Provided by Lori Longbotham

Categories Cookies Mixer Dessert Bake Picnic Kid-Friendly Father's Day Blueberry Summer Shower Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 24

Number Of Ingredients 13

Ingredients

Jam:
2 cups fresh blueberries (12 ounces)
2 tablespoons powdered fruit pectin
1/2 teaspoon unsalted butter
1 cup sugar
Cookies:
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
3 tablespoons finely grated lemon peel
1/4 teaspoon salt
2 large egg yolks
2 1/4 cups all purpose flour
Raw sugar* (for sprinkling)

Steps:

For jam:
Combine blueberries, fruit pectin, and butter in large nonstick skillet. Stir constantly over medium-high heat until mixture boils. Add sugar and return to boil, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Remove from heat. Transfer mixture to small glass bowl; cover and chill until jam is cold, at least 6 hours (jam will thicken slightly while chilling). DO AHEAD: Can be made 1 week ahead. Keep chilled.
For cookies:
Using electric mixer, beat butter, 1 cup sugar, lemon peel, and salt in large bowl until light and fluffy, about 2 minutes. Add yolks and beat until blended. Add flour in 2 additions, beating just until blended after each addition. Gather dough together; divide in half. Place 1 dough half on sheet of waxed paper or parchment paper. Form dough into 1 1/2-inch-wide square or round log; smooth with dampened fingers. Wrap log in waxed paper. Repeat with second dough half. Chill dough until firm, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Position rack in center of oven and preheat to 400°F. Line 2 large rimmed baking sheets with silicone baking mats, smooth side up, or parchment paper. Cut dough logs into scant 1/4-inch-thick squares or rounds. Arrange on prepared baking sheets, spacing 2 inches apart. Sprinkle half of dough squares or rounds generously with raw sugar (leave remaining plain).
Bake cookies, 1 sheet at a time, until edges are light golden, 10 to 12 minutes. Transfer cookies to rack and cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
Just before serving, spread 1 generous teaspoon jam over bottom (flat side) of each plain (not sugared) cookie. Top each with sugared cookie, sugared side up, and serve.
Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.