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