I already used this sugar recipe for our Valentine’s Day Cookies dipped in chocolate, and now I’m pairing them with strawberry jam… and they are a hit. What I love about this cookie recipe is that they don’t puff up too much, so they are perfect to use for sandwich cookies.
When I made the Valentine’s Day cookies back in February, I wanted to bring some to my 93-year-old grandmother… but here’s the thing: she doesn’t like chocolate or anything too sweet. So, to make a set of cookies that she would love, I looked into my cookie cutter tin and found a set of Williams-Sonoma pie plunge cutters. Because I couldn’t find the exact ones I used, I went to Amazon to find a set that would serve you well. These little flowers are just perfect for the cookies.
I used a plastic piping bag to portion the strawberry jam onto the cookies, so it was easier to have control over the amount of jam and the cookies. Make sure you don’t add jam all the way to the sides of the cookie, so when you press two cookies together you don’t squeeze some of the jam out to the edges. A little goes a long way.
The cookies keep great for a week or so in an air-tight container in the fridge, but are best within the first 5 days.