Jam sandwich cookies

By Patricia_Scarpin

Ingredients

• Baking Mix:
• 3 cups (420g) all-purpose flour, spooned and leveled
• 1 1/2 cups (300g) sugar
• 1 tablespoon baking powder
• 1/2 tablespoon salt
• Cookies:
• 4 cups Baking Mix, spooned and leveled
• 1 cup (2 sticks/226g) cold unsalted butter, cut into pieces
• 1/2 cup (120ml) whole milk
• 1 cup seedless jam or jelly – I used blackberry jam, seeds and all

Details

Servings 18
Adapted from marthastewart.com

Preparation

Step 1

Start by making the mix: in a large bowl, whisk together flour, sugar, baking powder, and salt. Store in an airtight container at room temperature up to 3 months. Whisk before using.
Makes about 4 ¼ cups – you’ll need 4 for the recipe

Now, the cookies: preheat oven to 175ºC/350ºF. Line two baking sheets with parchment paper. In a food processor, pulse baking mix and butter until mixture resembles coarse meal. Add milk; pulse until a dough forms – I used the Kitchen Aid with the paddle attachment.

Drop dough by heaping tablespoons* onto sheets, 3 inches (7.5cm) apart–you will fit about 9 cookies to a sheet; bake in two batches to make a total of 36 cookies. Bake until cookies begin to turn golden but center is still pale, 12 to 14 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely.
Spread flat side of half the cookies with 2 teaspoons jam each; sandwich with remaining cookies.

I did not want very large cookies, so I used leveled tablespoons of dough and got 25 sandwich cookies