I’ve been so busy with my art report contract that I didn’t get around to posting this recipe I made for Easter! I had another great jam sandwich cookie at Second Cup coffee shop and was inspired to find a copycat recipe. I flipped through “The Cook’s Illustrated Cookbook” and found a recipe for Best Glazed Butter Cookies which included a variation for Jam Sandwiches. The best part of this recipe is that you only need to chill it for 30 minutes as opposed to 1-2 hours like many other butter cookie recipes. Unfortunately, I found the dough was too crumbly so for the second batch I added a bit of water. I don’t think it effected the cookies at all in the end. Both batches were delicious! My little girl, who is now over 2.5 made her first real cookie 🙂 It was a butterfly cutout that I marked with an ‘M’ so that we knew it was hers. She was so excited! Surprisingly, she enjoyed making the cookies more than eating them. She liked them but she wasn’t over the moon for them. My buddy Mr. M thought they were great. We all hung out downtown at the park and took a break to munch these cookies. The Little Miss was playing with a little girl who was probably about 6 years old and we gave her a cookie. Another little boy around the same age was playing nearby and he rode over on his bike specifically to ask if he could have a cookie too! lol
Note: Although Easter has passed these could also be nice for afternoon tea on Mother’s day.
Best Glazed Butter Cookies
Butter Cookie Dough
- 2 1/2 cups unbleached all-purpose flour ( 12 1/2 ounces)
- 3/4 cup superfine sugar (5 1/2 ounces) or 3/4 cup granulated sugar, that has been processed in a food processor 20 seconds ( 5 1/2 ounces)
- 1/4 teaspoon table salt
- 16 tablespoons unsalted butter, cut into sixteen half-inch pieces, at cool room temperature ( about 65 degrees)
- 2 teaspoons vanilla extract
- 2 tablespoons cream cheese, at room temperature
- 1 tablespoon cream cheese, at room temperature
- 3 tablespoons milk
- 1 1/2 cups confectioners’ sugar ( 6 ounces)
FOR THE COOKIES: In bowl of standing mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.