INGREDIENTS
For the cookie dough
1 cup butter softened see note 1
½ cup of sugar
2 cups cake/all-purpose flour see note 2
For the jam filling
¾ cup jam use as is or thicken with ½ Tablespoon cornflour if preferred. see note 3
For the buttercream
¾ cup butter
1 ½ cups powdered sugar
½ teaspoon vanilla extract (optional)
INSTRUCTIONS
Make the dough
Beat the butter and sugar for about 3 to 5 minutes until pale, light, and fluffy see note 4.
Sift the flour into the beaten butter mixture and mix gently to combine forming a soft dough.
Divide the dough and roll it out
Divide dough in half, form each half into a disk and place each between 2 large sheets of parchment paper or wax paper.
Use a rolling pin to roll each piece of dough to 3/16" inch (5mm) thickness.
Refrigerate for 30 minutes
Place dough sheets on a baking sheet or cutting board and transfer them to the refrigerator to chill for 30 minutes.
Remove the dough from the refrigerator and cut with a cookie cutter
Peel away the top layer of parchment paper from your dough. Dust and rub lightly with flour.
Use a 2" round cookie cutter to cut out cookies. ( this is going to be the bottom part of the cookie).
With a smaller round cookie cutter or piping, nozzle cut a window out of half the shapes. (this is going to serve as the top part of the cookie.
Bake
Place the cutout shapes onto a baking sheet and bake for 12 to 15 minutes in a preheated oven of 320°F ( 160°C) until golden brown.
Cool and sandwich the cookies
Fill a piping bag or disposable plastic lunch bag with buttercream. Snip the tip of the bag to allow the frosting to flow freely. Be cautious with how large you create the hole based on how you’d like to pipe out your frosting.
Pipe the buttercream along the outer edge of the bottom part of the cookies.
Take the top part of the cookie(those with the cut-out center) and place it over the piped buttercream. Press lightly and gently to sandwich the cookies.
Fill another piping bag or disposable plastic lunch bag with the jam. Snip the tip of the bag. Pipe the jam to fill in the center of the cookie.
Sprinkle castor or powdered sugar over the assembled cookies.
Reducing the jam (optional)
You can use the jam as is and skip the step where it is reduced and thickened on the stove with the cornflour.
I prefer a thicker jam where it sets to a firm consistency when cooled. To achieve this consistency, the jam and cornflour need to be heated on the stove for a few minutes and cooled before piping onto the baked cookies.
If you prefer to reduce and thicken the jam:
Heat the jam in a small pot on medium heat for 1 minute. As the jam warms, it becomes weaker and more liquid.
Add the cornflour/cornstarch directly into the heated jam and whisk continuously for 4 minutes until thickened.
Allow the heated and reduced jam to cool before piping it into the baked cookies. If it is not cooled before using, the warm jam will cause the piped buttercream to melt.
To make the buttercream
In a bowl beat the butter or shortening for 2 minutes until fluffy and softened.
Gradually add the powdered sugar and continue to beat this mixture until smooth, creamy, and well-combined.
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