Photo: Maura McEvoy
Yield
Makes about 36 two-inch sandwich cookies

Sandwich your favorite jam in between two star-shaped sugar cookies (made from storebought dough) for an easy, fruity cookie treat. 

How to Make It

Heat oven to 350° F.

Cut the dough crosswise into 2 portions; refrigerate 1 portion.

Roll the other one on a floured surface to 1/8 inch thick. Using a small (preferably 2-inch) star-shaped cookie cutter, cut the dough into cookies. Repeat with the remaining dough.

Bake until golden around the edges, 10 to 12 minutes. Transfer to a wire rack to cool.

Repeat with the remaining dough, rerolling the scraps. Turn half the cookies upside down and spread with about 1/2 teaspoon of jam each. Sandwich with the remaining cookies.

In Advance: Bake the cookies the day before and store them at room temperature. Sandwich them with the jam on the day of the party.

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