MOROCCAN JAM COOKIES

1 ¾ cups white whole wheat flour
½ teaspoon baking powder
¼ teaspoon salt
7 tablespoons unsalted butter, softened
1/3 cup sugar
1 teaspoon vanilla extract
4 egg yolks
Strawberry or raspberry jam for filling the cookies
Confectioner’s sugar for dusting, optional


In a bowl, sift together the flour, baking soda and salt. Set aside.

In a mixer fitted with a paddle, beat together the butter, sugar and vanilla until creamed. Add the egg yolks, one at a time. Beat. Add the dry ingredients and mix.

Transfer the dough to a floured surface, knead briefly. Divide into 2 pieces and flatten each one into a disc. Wrap each disc in plastic and refrigerate for 20 minutes.

Heat the oven to 325 degrees Fahrenheit. Line a cookie sheet with parchment paper.

Roll 1 disc of dough at a time to 1/8-inch thickness. Using a cookie cutter, cut out the cookies and transfer them onto the parchment paper lined pan, leaving 1 inch between cookies. Using a smaller cookie cutter cut out the centers of half of the cookies. Reroll scraps and repeat.

Bake until golden, 12 to 15 minutes. Let cool. Flip bottom half the cookies over; top each one with 1 teaspoon of jam. Dust the top halves with confectioner’s sugar and place on the bottom halves.

MAKES ABOUT 15

Moroccan jam cookie sandwiches