Linzer Jam Sandwiches

By norsegal8

If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in a food processor for about 20 seconds.

Ingredients

• 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
• 3/4 cup superfine sugar, (5 1/2 ounces)
• 1/4 teaspoon table salt
• 16 tablespoons unsalted butter (2 sticks), cut into sixteen 1/2-inch pieces, at cool room temperature (about 65 degrees)
• 2 teaspoons vanilla extract
• 2 tablespoons cream cheese, at room temperature
• 2 tablespoons turbinado sugar, Demerera, or white decorating sugar
• 1 1/4 cups raspberry jam (12 ounces), strained, simmered until reduced to 1 cup, and cooled to room temperature

Preparation

Step 1

1. In bowl of standing mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.

2. Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass. Turn out dough onto countertop; divide in half, pat into two 4-inch disks, wrap each in plastic, and refrigerate until they begin to firm up, 20 to 30 minutes. (Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.)

3. Adjust oven rack to middle position; heat oven to 375 degrees. Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk.

4. Using 2-inch fluted round cookie cutter, cut rounds from one piece of dough and bake on parchment-lined baking sheet in 375-degree oven until light golden brown, 8 to 10 minutes (see photo below).

5. Sprinkle second piece of rolled dough evenly with sugar (see photo below).

6. Using a 2-inch fluted round cookie cutter, cut out rounds of sugar-sprinkled dough and place on parchment-lined baking sheet. Using 3/4-inch round cookie cutter, cut out centers of rounds and bake until light golden brown, about 8 minutes (see photo below).

7. When cookies have cooled, spread 1 teaspoon jam on solid cookies, then place cut-out cookies on top. Let filled cookies stand until set, about 30 minutes (see photo below).