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Mark Thomas; Styling: Stephana Bottom

Recipe Summary

prep:
20 mins
chill:
1 hr
bake:
12 mins
total:
1 hr 32 mins
Yield:
18 cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using an electric mixer on medium-high speed, beat butter until light, 2 minutes. Beat in 2/3 cup sugar and zest, then egg and salt. Beat in flour 1 cup at a time. Divide dough in half and form into 2 disks. Wrap in plastic wrap and chill for at least 1 hour or overnight.

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  • Preheat oven to 375ºF; line 2 large baking sheets with parchment. On a lightly floured surface, roll out a disk to 1/4-inch thickness. Cut out cookies with a 2 1/2-inch cutter. Place 1/2 inch apart on sheets. Gather dough scraps, reroll and cut more cookies. Sprinkle cookies with 1 1/2 tsp. sugar. Repeat with remaining dough disk.

  • Bake cookies until golden around edges, 10 to 12 minutes. Place baking sheets on wire racks for 5 minutes, then transfer cookies to racks to cool.

  • Spread 1 tsp. jam on bottom of a cookie; sandwich with another. Repeat with remaining cookies and jam.

Chef's Notes

Bake time is per batch.

Nutrition Facts

174 calories; fat 8g; saturated fat 5g; protein 2g; carbohydrates 24g; fiber 1g; cholesterol 32mg; sodium 38mg.
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