Sometimes there is nothing better than a great cookie. Cookies are often the connector that makes people
smile from ear to ear. Baking is my way
of sharing my passion and the shear joy it brings to people resonates back to
me ten fold. My biggest fan is my hubby
and his eyes lit up when I let him know I was baking cookies. Over the weekend, I said to him that I was
making him a surprise cookie for the Secret Recipe Club and I knew he would
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to make or be surprised. It was the
latter. Off I went to the kitchen to concoct
his surprise. This recipe came from Jess’s
blog Life’s Simple Measures and was this month’s match for Secret Recipe
Club. To learn more about all about the
Secret Recipe Club, simply click here if you want to join the fun. Jess is a twenty something college graduate
who loved playing softball at
began to document her goodies on her lovely blog. Like Jess I can identify with reducing stress
while I am baking – luckily I don’t bake everyday, so I guess my stress is in
check and I work too many hours during the week.
even more challenging for me to narrow down my selection. After a few trips through her recipe index
and a visual feast on her Pinterest page, I decided on her “Jammie Bodgers”. The name caught my eye first and my curiosity
was peaked. I quickly learned they were essentially
they are jazzed up Linzer Cookies with a butter cream filling and raspberry jam. They came from a cook book called – “TheCookie and Biscuit Bible”. I took the
liberty to add a touch of vanilla to the butter cream for additional flavor and
a dusting of confectioner sugar to the tops.
The end result was a crispy and buttery cookie that was simply divine.
Makes 20 Sandwich Cookies
2 Cup Flour
3.4 Cup, Butter, chilled and diced
2/3 Cup Caster Sugar (superfine)
1 Egg Yolk
1 to 2 teaspoon water (may need)
For the cookies, put the flour and butter in a food
processor and process until the mixture resembles breadcrumbs. Add sugar and egg yolk, process until mixture
starts to form a ball of dough. You
might need to add a touch of water to assist the dough to come together. Add one teaspoon at a time if needed. Make sure to not have the dough too sticky –
should be on the drier side. Form two disks and wrap in plastic wrap and chill
for 30 minutes.
Turn dough onto lightly floured surface and roll the dough
into a thin sheet. Use a 2 inch cookie
cutter and cut 40 rounds. With half of
them, use an inch round cookie cutter to cut out the middle. Place onto a cookie sheet and bake at 350
degrees for about 9 to 11 minutes or until lightly golden brown. Transfer cookie to wire rack to cool.
¼ Cup + 2 Tablespoons Butter, room temperature
1 ½ Cup Powdered Sugar
1 teaspoon Vanilla
In a stand mixer, cream the butter and vanilla
together. Slowly add the powdered sugar
until combined and whip on high for 2 to 3 minutes.
Raspberry Jam or your favorite flavor of jam
Spread buttercream onto the non cut out cookie and top with
a small amount of raspberry jam or your favorite flavor. With the cut out top of each cookie dust with
powdered sugar then place onto the cookie with the buttercream and jam.