This is another Christopher Kimball’s recipe from the Dessert Bible and it is just awesome! The cookies are so light! in taste! When you put them in your mouth they just melt and this warm, creamy delight spreads trough out your body! Trust me, this is one cloud of a cookie!!!

The ingredients

2 cups plus 2 tbsp cake flour
1/2 tsp salt
1/2 pound ( 2 sticks)unsalted butter, softened but still firm
3/4 cup granulated sugar
2 large egg yolks
1 tsp vanilla extract

The preparation:

Sift the dry ingredients together and set them aside( the recipe calls for 1/2 tsp salt, but for my taste that is too much, so I used 1/4 instead). Beat the butter with an electric mixer on high speed for 5 minutes (until fluffy) then add the sugar. When the batter is creamy in texture, add the egg yolks and the vanilla extract ( I also added lemon extract and it turned out really nice, next time I will try with almond too). Beat until the eggs are well incorporated. Add the dry ingredients at stir with a spoon or mix on low with a mixer. Wrap the dough in a plastic wrap and leave it in the refrigerator for at least 2 hours ( or up to 3 days). I left them overnight and the next day the dough was perfect for work.

Because the dough is going to be cold when you take it out of the refrigerator, it would be hard to roll it out right away. Put it in the microwave for 10 seconds until softens a little bit, so you can work with it. If 10 seconds are not enough, repeat, but be careful not to overheat it, because it is going to melt.
Roll the dough out with flour ( or on a silicone mat) until it is 1/8 inch thick.

Cut the dough with a cookie cutter in desired shape. You have to make exactly the same amount of tops ( with a hole cut out ) and bottoms( without a hole in the middle) in order to have jam sandwich cookies.

Preheat the oven at 350 F. Place the cookies on a cookie sheet and bake for 5 to 15 min.

The cookies have to be light brown on the bottom, the top has to have hardly any color at all. Let them cool down for at least 1 hour.
Turn the bottoms upside down and place small amount of jam ( better is to be dark, with little sour taste, like raspberry, plum, sour cherries etc).

Next place the tops on top of them so the jam can show trough the hole on the top.
Place on a plate and sprinkle with confectioner’s sugar on top.

My personal opinion is that they have to stay in a box at least 24 hours, so they can incorporate the humidity from the jam and be creamy, not crunchy when you eat them.

These are great for holiday cookie platters, here are some pictures of mine cookies platters this year:

Some honey cookies with royal icing, I might post the recipe at some point:

The old pumkin cookies with pecan and raisins:

And last but not least, this is my son’s cookie palatter with the cookies he made and decorated 🙂

For the recipe in Bulgarian, click here: