Yield: 24 cookies | Prep Time: 25 minutes plus 30 minutes chilling time | Cook Time: 8–10 minutes
Feel free to mix and match jam flavors to create a more colorful spread! I like sticking with raspberry, since the deep red color looks so festive.
INGREDIENTS
½ cup vegetable shortening, softened
4 tablespoons (½ stick) unsalted butter, softened
¼ cup sour cream
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2½ cups plus
2 tablespoons all-purpose flour
½ cup cornstarch
1 teaspoon baking powder
½ teaspoon salt
¾ cup seedless raspberry jam
¼ cup confectioners’ sugar
DIRECTIONS
1. In a stand mixer fitted with the paddle attachment, combine the shortening, butter, and sour cream and beat on medium-high speed for 1 minute, until smooth. Add the granulated sugar and brown sugar and beat on medium speed for 2 minutes, until light and creamy, scraping down the bowl once. With the machine running, add the egg and vanilla.
2. In a large bowl, combine 2½ cups of the flour, the cornstarch, baking powder, and salt and toss with a fork to mix. With the mixer running, add the flour mixture gradually and beat just until all the dry ingredients are incorporated. Scrape down the bowl, transfer the dough to a work surface, and divide it in half. Form each half into an 8-inch disc and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to overnight.
3. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
4. Remove one disc of dough and roll it out on a lightly floured surface to ⅛-inch thickness. Cut using a 3-inch cookie cutter, placing the cutouts about 1 inch apart on the prepared baking sheets. Repeat with the second disc. Use a smaller cookie cutter to cut the centers from half the rounds.
5. Bake for 8 to 10 minutes, until the bottoms are just beginning to brown around the edges. Cool on wire racks.
6. Place the uncut cookies on a work surface and spread them evenly with a thin layer of the jam. Use a small sieve to sprinkle confectioners’ sugar over the cookies with the cutouts, then gently place them on top of the jam-covered cookies and press very lightly to adhere. Serve.