a cookie unlike any other

I love a good buttery-jam-filled cookie and saw this recipe in a magazine ad. I was intrigued because as I read the recipe I realized the dough was simple. Perhaps too simple. It’s only requirements were butter, cream cheese and flour. Where were the salt, vanilla, and sugar? Then I realized the cookies were rolled out in powdered sugar, not flour. Ok, so there’s the sugar.

Still, was rolling out the dough in powdered sugar going to be a sweet enough cookie for me? I’d never rolled a dough in anything other than flour and I wasn’t sure what the powdered sugar would do. Would it clump up and get sticky? And then I read that the raw cookies were sandwiched together, with jam in-between, before they were baked. Mind blown. Any other decent sandwich cookie I’ve ever made always bakes the cookies separately and then, when cooled, the filling is installed. I wondered if they would be gummy and half-baked if they were already assembled pre-baking.

All these questions about this cookie made me realize I just had to make it and resist the need to dump in a bunch of other ingredients or try any rogue methods. At least on the first try, anyways.

The result? The most tender, flaky, soft cookie with just a little crispness on the edges. There was no need to add any other ingredients or change any methods. All my doubts and fears were forgotten and I wouldn't change anything. This is apparently how they make cookies in Hungary and they are doin’ it right. (recipe after the jump)

1. Cream the butter & cream cheese. 2. Slowly add the flour. 3. Form the dough into a disc & tightly wrap, refrigerate. 4. Quarter the dough, only working with one section at a time and keep the rest cold.

1. Roll the dough out into 1/4" thickness. 2. Cut circles. 3. One teaspoon of jam applied to the center of the cookie before being sandwiched with the top. 4. After baking, immediately sprinkle powdered sugar all over cookies.

  

Hungarian Butter Cookies

From here

Makes 60 sandwiched cookies (using a 1 1/2” cookie cutter)

 

Ingredients:

5 Cups all-purpose flour

1 lb. salted butter, softened

8 oz. cream cheese, softened

1 Cup confectioner’s/powdered sugar

1 ½ Cups jam of your choice (I used raspberry jam)

Directions:

1. In a stand mixer, with a paddle attachment, combine the butter and cream cheese on medium speed. Slowly add in the flour, one cup at a time.

2. Once flour is incorporated, remove the dough and place onto a large piece of plastic wrap. Form the dough into a round disc and wrap it tightly in the plastic wrap. Place in the refrigerator for at least an hour, or overnight.

3. Turn oven on to 375º F and prepare a baking sheet lined with parchment.

4. On a clean countertop, generously sprinkle confectioner’s sugar and cut the dough into quarters. Work with one quarter at a time, refrigerating the remaining dough to keep it cold. Roll the dough to ¼” thickness. Cut the dough into 1 ½” to 2” circles and place on the parchment lined baking sheet. Drop one teaspoon of jam onto the center of the circle. Place a second circle over the jam and press down gently. Repeat this process until all the dough is used up. Bake the cookies for 8-10 minutes, or until edges are golden brown. Remove from the oven and immediately dust with more powdered sugar. Cool completely on a wire rack.