Blueberry and Strawberry Jam Sandwiches with Lemon Icing

Fairly easy cookies, definitely delicious, I will most likely make these again. 

I got this recipe from the Modern Baker by: Nick Malgieri. 

My Review - 

I love this book and I definitely recommend it to anyone who wants to have 'the basics'. This book offers 150 classic and contemporary recipes. It's great for a novice because before each chapter, for example, cakes, it lists cake technique with the batter, the actual cake, frosting, cake wash, etc! and it's great for the more experienced baker because, if you're like me, I like to go back and re-read to remind myself of some things, not saying I am at all experienced. 

If you want to read more about this book review go to my BOOK REVIEW page

Ok! Onto the recipe!

What you will need:

For the cookies dough:

2 sticks of unsalted butter, softened

1/2 cup Sugar

2 tsp Vanilla Extract

1/2 tsp Lemon Extract

2 large Egg Yolks

3 cups All Purpose Flour

1 jar Seedless Preserves

For the Lemon Icing:

2 cups Powdered Sugar

1 tbsp Fresh Lemon Juice

1 tbsp Water

2 cookie sheets or jelly roll pans lined with parchment paper or foil

What you will need to do:

For the dough, combine the butter, sugar, vanilla and lemon extract and mix. Beat about 3 minutes.

Beat in yolks, one at a time. Slowly add in the flour, while still mixing. 

Place some plastic wrap on a cookie sheet. Scrape the dough onto a piece of plastic wrap and cover with more wrap. Press the dough with the palm of your hand to make it about 1/2 inch thick. 

Place cookie sheet in the fridge until firm, 1-2 hours or up to 3 days.

When you are ready to bake, place the oven racks to the upper an lower slots of the oven and preheat the oven to 350. Take out your dough and cut off 1/3 of the dough, placing the rest back in the fridge.

Sorry, I didn't take pictures of the next part. Roll our your dough on a floured surface, if it's too firm add in a pinch of water and mix. Roll out to a 9 inch square. Use a 3 inch fluted round cutter to cut into disks, lifting them with a cookie spatula and placing them about 2 inches apart on the cookie sheet. Place left over scraps in the fridge. Repeat with 2/3's and the 3/3's and with the cookie scraps.

Bake the cookies until they are no longer shiny about 15- 20 min. After 7 minutes, place the pan from the lower rack to the upper and vice verse, turning pans back to front at the same time. 

While your cookies are baking, get the lemon icing ready. Simply mix all ingredients together, make sure there are no clumps! The book says to leave it in a bowl and use a spoon to ice them, but I poured mine into a bottle.  

The book says to heat the preserves in a small saucepan and bring to a simmer, letting them simmer for about 5 minutes to thicken, but I didn't do that.

I let my jam sit out to get to room temp, because it's already pretty thick. And I had leftover pie filling from my Sweetie Pies, so I used some of that for the filling in these cookies as well.

Once the cookies are cooled, spread your jam on those bad boys and place another cookie on top.

They're looking delicious already!

Ice, Ice, Baby!

I had to steal a bite... it was so tempting! 

This recipe is linked to THESE awesome linky parties!