Window cookies worth the work

If you’re a fan of jam in your cookies, this one is for you. Window cookies are the last item in my cookie countdown to Christmas. They require a bit of time and effort, but they’re beautiful. They’re worth it.

I found the recipe on the Better Homes and Gardens website. They’re a sandwich cookie, so be conscious of the thickness of the cookies when you roll out the dough. The recipe calls for 1/4-inch thickness, but I found that to be a little too thick once I made the sandwich.

You can make them your own by adding chopped nuts to the batter or using a different kind of jam. You can use any cookie cutter shape to make the design in the top cookie, too. I used a snowflake cutter and really liked how they looked. The jam and nuts complemented each other well, and I dusted mine with a bit of powdered sugar to finish them.

Make it fun, make them yours and have a Merry Christmas.

Ingredients
1 cup blanched almonds, toasted and chopped
1 tablespoon sugar
1 cup butter, softened
2/3 cup sugar
1 egg
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon ground nutmeg
2 2/3 cups all-purpose flour
1/3 cup chopped hazelnuts or almonds (optional)
3/4 cup apricot jam

In a food processor, combine almonds and the 1 tablespoon sugar. Cover and process until nuts are finely ground. Set aside.

In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 2/3 cup sugar. Beat until combined, scraping bowl occasionally. Add the ground almonds, the egg, egg yolk, salt, vanilla, almond extract, and nutmeg, beating on low speed until combined. Beat in flour until combined. If adding nuts, combine them into the dough.

Divide dough into four portions. Cover and chill about 2 hours or until dough is easy to handle.

Preheat oven to 325 degrees F. Between waxed paper or parchment paper, roll out one of the dough portions to about a 1/4-inch thickness. Peel off top sheet of paper. Using a fluted 2- to 3-inch cookie cutter, cut out dough. Place dough cutouts 1 inch apart on an ungreased cookie sheet. Using a fluted 1-inch cookie cutter, cut out centers from half of the dough cutouts.

Bake for 10 to 12 minutes or until tops are a pale golden brown. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack and let cool. Repeat with the remaining dough portions.

Spread 1 slightly rounded teaspoon of the jam in the center of each whole cookie. Top with the cutout cookies, flat sides down, pressing lightly together.

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Sandwich cookies suited to a more sophisticated palate

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Cookies are great, but not all adults want the same over-sugared treats that might be made for children. What about adults looking for something sweet and a little more grown-up than your average sugar cookie?

I’m a firm believer that there needs to be something for everyone on the holiday tray, which is why I was thrilled when I found this recipe for Hazelnut-Mocha Sandwiches in the Holiday 2010 edition of America’s Test Kitchen Holiday Cookies magazine.

The chief flavors in these cookies are provided by hazelnuts, espresso and chocolate. There’s no frosting to be found and no decorating to be done. The flavor reminds me of hazelnut biscotti, just in a different form. I’ve made these twice and received rave reviews both times from adults, particularly those who also love coffee.

I hope you enjoy this third cookie in my Christmas countdown.

Ingredients
2 1/2 cups all-purpose flour
1 cup hazelnuts, toasted and finely ground
1 cup superfine sugar
1/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, cut into 16 pieces and softened
2 teaspoons vanilla extract
2 tablespoons cream cheese
1/2 cup heavy cream
1 teaspoon instant espresso powder
12 ounces milk chocolate, chopped

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two baking sheets with parchment paper. With electric mixer on low speed, combine flour, nuts, sugar, salt and butter and mix until crumbly and slightly wet, about 2 minutes. Add vanilla and cream cheese and mix until dough just begins to form. Finish kneading dough by hand to form large, cohesive mass. Divide dough in half, wrap in plastic wrap and refrigerate 30 minutes.

Roll each dough half to 1/8-inch thickness and rechill until firm, 10 minutes. Using 2-inch round cookie cutter, cut out cookies and place 2 inches apart on prepared baking sheets. Bake until edges are light golden-brown, 8 to 10 minutes. Cool 5 minutes, then transfer to wire rack and cool completely. Repeat with remaining dough, gathering and rerolling scraps once.

In saucepan over medium-low heat, whisk together heavy cream and espresso powder. Add chocolate and stir until melted and smooth; cool 30 minutes. Spread heaping teaspoon filling over bottoms of half of cookies; top with remaining cookies. Let sit until firm, about 1 hour.