I baked you something special. Cookie tartlets with little red peek-a-boo heart cut-outs. In honor of the occasion.
Soft sugar cookies sandwiched with tart strawberry jam and dusted with powdered sugar. They melt in your mouth in a blizzard of sweetness, tender cookie and the crisp bite of the jam.
Sugar cookies are associated most often with Christmas but using different shapes and fillings to fit the season easily turns them into an anytime treat.
I’m thinking mid summer to showcase fresh, homemade jam. Paired with a glass of iced tea, lemonade. . .Or maybe you’re like me and drinking hot tea all day long, everyday, even during the summer is perfectly normal. In that case having a sugar cookie that reminds you nostalgically of the holidays to go along with it is a perfectly natural occurrence.
Ever hear of Christmas in July?
I’m counting the days.
Soft sugar cookies sandwiched with tart strawberry jam and dusted with powdered sugar.
- In a large bowl beat the shortening, butter, sour cream, sugars, salt, baking powder and vanilla together on medium speed until smooth and creamy. Add the egg and beat until fluffy.
- In a separate bowl whisk together the flour and cornstarch then stir into the wet mixture.
- Divide the dough in half and form into 2 disks. Wrap in plastic wrap and refrigerate 30 minutes.
- Preheat oven to 350 degrees F. On a lightly floured surface roll the dough 1/8" thick. Cut the dough into shapes with a round cookie cutter and then cut the middle out of half of them with a small heart or round cookie cutter.
- Bake on lightly greased cookie sheets 8 - 10 minutes until light brown around the edges. Cool on wire racks.
- To assemble spoon about a half teaspoon jam into the center of the round cookies and place a center-cut cookie on top. Sprinkle with confectioners' sugar.
Adapted from King Arthur Flour's Baker Companion