- 6 oz butter
- 4 oz sugar
- 1 egg
- 1 tsp vanilla
- 11 oz all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- Laura Ann's Jam of your choice
Cream butter and sugar. Add egg and vanilla. Sift dry and add until combined. Roll to a ¼-inch thick between two sheets of parchment. Chill, cut with cookie cutters in the shapes you want. (I used a round for the base and another shape for the middle.) Make the bottoms solid and the tops with a shape cut out of the middle.
Bake at 325 degrees F until cookies are a very light golden color. Then let cool.
Spread your favorite jam on the bottom cookie — just a little. A little goes a long way on these. Smoosh the cut-out top on and JAMWICH, baby! I used Raspberry Habanero & Blueberry Basil in the photo here. They were both to die for!