Description
These Jam Sandwich Cookies feature tender, buttery cookies filled with a luscious raspberry jam and a smooth orange-flavored buttercream. Perfectly balanced with zesty orange juice and zest, this delightful treat is ideal for afternoon tea or festive occasions.
Ingredients
Cookie Dough
- 3 Cups all-purpose flour
- 1 Teaspoon baking powder
- 1/4 Teaspoon salt
- 1 Cup granulated sugar
- 3/4 Cup unsalted butter (at room temperature)
- 2 eggs
- 1 orange zest
- 1 orange juice
- 1 Teaspoon vanilla extract
Buttercream Frosting
- 1/2 Cup unsalted butter (at room temperature)
- 2 1/2 Cups icing sugar (add more if needed)
- 1 Teaspoon vanilla extract
- 3 Tablespoons orange juice (add more if needed)
Filling and Garnish
- 1/3 Cup raspberry jam
Instructions
- Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir together and set aside for later use.
- Cream Butter and Sugar: Using an electric mixer, cream the unsalted butter and granulated sugar together until light and fluffy. Then add the eggs, fresh orange juice, orange zest, and vanilla extract. Mix well to incorporate all flavors.
- Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients and mix until the dough is well combined and smooth.
- Chill Dough: Divide the cookie dough into two balls. Wrap each in plastic wrap and refrigerate for at least one hour to firm up and develop flavor.
- Preheat Oven: After chilling, preheat the oven to 350°F (175°C). Prepare two baking sheets by greasing them or lining them with parchment paper.
- Roll and Cut Dough: Remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use cookie cutters to cut out shapes for cookies. For half of the cookies, use a smaller cutter to cut out a hole in the center to create the top cookie that will reveal the jam filling.
- Bake Cookies: Arrange the cookies on the prepared baking sheets and bake in the preheated oven for 10 to 12 minutes or until the edges are a light golden brown.
- Cool Cookies: Transfer baked cookies to a cooling rack and allow them to cool completely before decorating to ensure the buttercream holds its shape.
- Prepare Buttercream Frosting: Cream together the softened butter, icing sugar, vanilla extract, and orange juice using an electric mixer until the frosting is smooth and reaches a spreadable piping consistency. Adjust orange juice and icing sugar as needed to achieve desired texture.
- Assemble Cookies: Fill a piping bag fitted with your preferred tip with the prepared buttercream. Take the bottom half of the cookies (without the hole) and pipe a circle of buttercream around the edges. Inside this piped border, add a teaspoon-sized dollop of raspberry jam. Place the cookie with the cut-out hole on top to form a sandwich.
- Optional Garnish: Sprinkle additional icing sugar on top of the assembled cookies for a delicate finishing touch.
Notes
- Ensure the butter is at room temperature for easier creaming and smoother dough and frosting.
- Chilling the dough is important to prevent spreading during baking.
- You can use any jam of your choice, but raspberry adds a nice tart contrast to the sweet cookies and buttercream.
- Adjust the consistency of the buttercream by adding more icing sugar or orange juice as needed to make it easy to pipe but still hold its shape.
- Store the cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes per batch (total baking time approx. 24 minutes)
- Category: Dessert Cookies
- Method: Baking
- Cuisine: Western
