Any flavour of jam that you love will be delicious in these peekaboo treats. We love the deep, celebratory red of seedless raspberry jam, but black currant, apricot and cherry jams all make lovely variations.
- Prep time 20 minutes
- Total time 1 hour & 45 minutes
- 1 cup unsalted butter , softened
- 3/4 cups icing sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 2 cups alI-purpose flour
- 2 teaspoons granulated sugar
- 1/2 cup seedless raspberry jam
- icing sugar for dusting (optional)
In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, vanilla, and salt until light and fluffy; stir in flour just until combined.
Between waxed or parchment paper, roll out dough to scant 1/4-inch thickness. Using 2 1/2-inch star-shaped cookie cutter, cut out shapes, rerolling and cutting scraps. Using 1 1/2-inch star-shaped cookie cutter, cut out star in centre of half of the cookies, rerolling and cutting scraps, as necessary. Arrange whole and cutout cookies, 2 inches apart, on parchment paper–lined rimless baking sheets; refrigerate until firm, about 20 minutes.
Bake on top and bottom racks in 325°F oven, rotating and switching pans halfway through, until edges are light golden,about 20 minutes. Let cool on pans on racks. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks.)
Spread scant 1 tsp raspberry jam over bottom of each whole cookie. Place cutout cookies on top, pressing gently to adhere. If desired, dust icing sugar over cookies. (Make-ahead: Store in airtight container for up to 1 day.)
Makes 24 cookies.
Nutritional facts per cookie: about
- Sodium 52 mg
- Sugars 7 g
- Protein 1 g
- Calories 131.0
- Total fat 7 g
- Potassium 17 mg
- Cholesterol 19 mg
- Saturated fat 5 g
- Total carbohydrate 15 g
- Iron 4.0
- Folate 7.0
- Vitamin A 6.0
- Vitamin C 2.0