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.
