MAKES 24 COOKIES

Do not use unsalted peanut butter for this recipe.

WHY THIS RECIPE WORKS:
Peanut butter flavor molecules can be trapped by flour in baked applications, so we ratcheted up the flavor’s intensity by sandwiching an uncooked peanut butter filling between our cookies. Adding a full cup of confectioners’ sugar to the filling made it firm enough to stay in place, and we balanced the sweetness with a relatively low-sugar cookie component. Extra liquid and extra baking soda gave our cookies the thin, flat dimensions and sturdy crunch that are vital to a sandwich cookie.

Old family favorite. Make 4x the recipe for Christmas.

“light and puffy”
frost with browned butter frosting recipe

MAKES ABOUT 30 COOKIES

If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in a food processor for about 20 seconds.

WHY THIS RECIPE WORKS:
In our search for a holiday cookie recipe that would yield cookies sturdy enough to decorate yet tender enough to eat, we started with the fat and found the right amount of butter to give the cookies great flavor without making them greasy. We used all-purpose flour in our holiday cookie dough recipe because it gave the dough enough gluten to provide structure. Superfine sugar gave our cookies a fine, even crumb. A surprise ingredient—cream cheese—added flavor and richness to our Jam Sandwiches without altering the texture of the cookies.

http://www.americastestkitchenfeed.com/bake-it-better/2013/01/secrets-to-jam-sandwiches-cookies/

haven’t tried….

never tried..
Needs refrigeration before baking….

haven’t tried yet…..
To be Refrigerated before baking…….

haven’t made…..