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! 


Recipe Created by Danielle Keene


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