Jam Sandwich Cookies
ready in 1 hr 7 min.
In a large dry bowl, sift flour, baking powder, and sugars together. Pour flour mixture onto a clean work surface. Using the back of a large spoon, spread the flour around to form a well in the center.
Place the chilled butter and lemon zest in the center of the flour mixture. Using a dough scraper, chop and blend the butter and zest into the flour mixture, until the dough reaches a crumb like texture.
Make a well in the center of the crumb mixture; add egg and yolk. Once again using the dough scraper, fold and blend the dough until it begins to hold together. Using both hands, knead the dough into a smooth pliable ball. Slightly flatten the ball and use the dough scraper to cut the ball in half. Cover each half in plastic wrap and chill in the refrigerator for at least 30 minutes.
Preheat oven to 350º F and line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured work surface to a thickness of 1/4-inch. Cut out the cookies, using 3 different scalloped cookie cutter rounds (suggested cutter sizes: 1.3/4-inch/, 2.1/4-inch, 2.3/4-inch). Place on prepared baking sheet and bake for about 12 minutes, or until the edges are just golden. Cool slightly on a wire rack.
While the cookies are still warm, spread a small amount of jam stirred smooth on the top of the largest cookie, repeat the process with the next size cookie and stack on top of the bottom cookie. Place the smallest cookie on top and decorate with a small dollop of jam. Cool completely and serve.