You might be one of those people who will attend a New Year’s party. A pretty dress, some champagne (a bunch of champagne), lots of noise, midnight kissing/shouting/fumbling, and snacks. Of course snacks. Guess what makes good snacks: cookies. Seriously. They’re hand-holdable and portable, they don’t get all messed up on the car or bike trip to the party, and they’ll all be gone by the end of the night.
These particular cookies have an added bonus: they’re great with sparkly beverages.
What? You aren’t bringing a brass rearing horse sculpture to your friends’ house as a hostess gift along with your cookies? Because that would be a good idea, too. This particular horse is coming to a white elephant gift exchange with us, so someone is bound to get lucky that night.
I’m not that into sugar cookies, but Michael loves them. To please him and to keep me from dying of boredom, I filled them with an over-the-top good vanilla apricot jam that I canned last year. All of a sudden, I’m into sugar cookies.
Jam-Filled Sugar Cookie Sandwiches (cookie recipe from thekitchn)
Note: I didn’t have any cream cheese, so I used 2 Tablespoons of sour cream in its place and a spoonful of extra flour to make up for the extra moisture.
Yield: 20-ish cookie sandwiches
1 cup unsalted butter, room temperature
1 cup sugar
2 oz. cream cheese, room temperature (see note above)
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Grated zest of 1 lemon
3 cups white whole wheat flour (or all-purpose)
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Jam of your choice
Cream the butter and sugar with a mixer until pale. Add the egg and blend until smooth, then add the cream cheese and blend until smooth again. Add the vanilla and almond extracts and the lemon zest and blend until incorporated.
In a separate bowl, whisk the flour, baking powder, and salt until well-combined. Add a quarter of the flour mixture to the butter mixture and blend until incorporated. Continue to add the flour mixture to the butter mixture, a quarter at a time, until all of the flour is incorporated. Refrigerate the bowl of dough for at least an hour.
Line baking sheets with silpats or parchment paper. Preheat the oven to 350°.
Remove about a quarter of the dough from the bowl and roll it out on a lightly floured surface to 1/8-1/4″ thick. Cut out cookies with a 2″ round cutter and transfer them to the baking sheets. Repeat with the rest of the dough. You can ball up the scraps and re-roll them, too.
Bake for 8-12 minutes, just until the edges of some cookies start to darken. Let the cookies cool on the baking sheets.
Spread jam on half the cookies and sandwich them with the other half (bottom sides facing each other).