This time of year, you can usually find mountains of cookies being made (or consumed!) in our kitchen. We discovered these cookies last year after searching for something new to make, and found this recipe, which is inspired by the Sardinian version in Letitia Clark’s book La Dolce E Vita. They immediately reminded us of childhood, in the best way possible. We love the combination of pistachio spread and apricot jam both for the fun color palette, but also for the taste. We hope you enjoy them as much as we do!
Jammy Cookies
Makes about 20
GATHER
¾ c. confectioners sugar, plus extra for dusting
7 tbsp butter, softened
1 egg
½ tsp vanilla extract
Zest of 1 orange
2 c. all purpose flour
¼ tsp salt
½ tsp baking powder
Apricot jam and/or Pistachio spread
CREATE
Mix dry ingredients together, and set aside. Cream butter and confectioner sugar together until combined. Add in egg, vanilla, and orange zest. Slowly stir in flour, salt and baking powder mixture.
Wrap dough in plastic wrap, and refrigerate for 20 - 30 minutes. Preheat oven to 350º F. Line two baking sheets with parchment paper.
Remove dough from the refrigerator, and roll out dough to about ⅛ inch thick. Use cookie cutters (we love little daisy shapes!) and make sure you have equal tops and bottoms creating a “window” by using a small cutter in the center of half of the cookies. Space out on cookie sheet about 1 inch apart. Bake until cookies are just turning gold – about 15 minutes.
Allow to fully cool ahead of filling. Place a teaspoon of apricot jam or pistachio spread on the base cookie, and then gently press the top cookies over it.