In a separate bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle. Cut into rounds or other shapes using a lightly floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for 8 – 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.
200g white sugar
2 tablespoons honey
5ml lemon extract
280g all-purpose flour
5ml baking soda
5ml baking powder
100g white sugar for coating
In a medium bowl, cream together butter and 1 cup sugar until light and fluffy.
Beat in egg, honey, and lemon extract.
Stir in flour, baking soda, and baking powder.
Cover dough, and chill in the refrigerator at least 1 hour.
Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls.
Roll balls in remaining sugar, and place on the prepared cookie sheet.
Bake 12 minutes in the preheated oven, or until lightly browned.
560g Butter, at room temperature
250g Powdered sugar
90g Egg whites, room temperature
10ml Vanilla or another extract
675g Pastry flour
Tip: During mixing, avoid the over incorporation of air cells.
Using paddle attachment mix butter until smooth.
Add powdered sugar and mix until combined.
Add one egg white at a time waiting for previous added amount to be emulsified.
Add salt and vanilla followed by flour, do not over mix.
Pipe on parchment paper and fill with jam.
Bake in 170°C (325°F) oven until a light golden.
(Makes approximately 3 dozen)
For the cookies:
- 220g salted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- 3/4 cup dutch process cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
For the filling:
- 110g unsalted butter, softened
- 2 tablespoons half and half
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 3 – 3 1/2 cups powdered sugar, whisked to remove any lumps
Combine the butter and sugar in a large mixing bowl, and beat on medium speed until light and fluffy. Add the egg and vanilla, and beat until well incorporated.
Meanwhile, whisk together the flour, cocoa, baking powder, and salt. Gradually add the dry mixture to the creamed mixture, beating on the lowest speed. Continue to mix on the lowest setting until the dry ingredients are just incorporated.
Divide the dough in half, and shape into two discs. Wrap in plastic wrap and refrigerate for 1 hour. Cut out cookie shapes.
Bake the cookies for 12 minutes, then transfer to a wire rack to cool completely.
Once the cookies are cooled, prepare the filling. Combine the softened butter, half and half, vanilla, and salt and beat until combined. The mixture may be a bit lumpy, but will come together. Add the powdered sugar gradually, approximately 1/2 cup at a time, until the filling comes together. It will be slightly stiffer than a cupcake frosting.
Transfer the filling to a piping bag fitted with a large round tip. Pipe the filling onto half of the cookies, and top with the remaining cookies to form cookie sandwiches
2 cups all-purpose flour,
1/2 teaspoon baking powder
1/2 teaspoon salt
170g butter, at room temperature
1 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
3/4 cup confectioners’ sugar
1/2 cup jam
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- With an electric mixer, beat the butter and granulated sugar at medium-high speed until pale and fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not over-mix).
- Form the dough into 2 disks and wrap in plastic. Chill until firm, at least 1 hour and up to 2 days.
- Heat oven to 375° F with the racks in the upper and lower thirds. Line 2 baking sheets with parchment. Working with 1 disk at a time (keep the remaining disks chilled), on a lightly floured surface, roll the dough out ¼ inch thick. Using a lightly floured 1½-inch round cookie cutter, cut the dough into circles and place 2 inches apart on the prepared baking sheets. (If the dough becomes too soft, chill briefly on a baking sheet.)
- Bake the cookies, rotating the baking sheets halfway through, until the edges are golden, 8 to 10 minutes. Transfer to a cooling rack and dust the tops with ½ cup of the confectioners’ sugar.
- Spread half the cookies with ½ teaspoon jam each, then sandwich with the rest of the cookies. Just before serving, sprinkle the cookies with the remaining ¼ cup confectioners’ sugar.
- Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 2 days.