Buttery Cutouts with Buttercream and Jam Filling

Adapted from The Cookie and Biscuit Bible

These are an absolute favorite at our house.  In the picture, we made them as hearts for Valentines Day.  They can be made in a variety of shapes, circles, squares, etc.  The aroma as they bake is bliss!

2 cups flour

3/4 cup unsalted butter, chilled and diced

2/3 cups sugar

1 egg yolk

For the filling:

1/4 cup unsalted butter at room temperature

1 cup confectioners sugar

4-5 tbsp. strawberry jam

Place the flour and butter in a food processor and process until the mixture resembles breadcrumbs. Add the sugar and egg yold and process until the mixture starts to form a dough.  Turn out onto a floured surface and knead until smooth. Shape into a ball, wrap in plastic and chill for 30 minutes. Preheat oven to 350F. Grease baking sheets.  Roll out the dough on a lightly floured surface and cut out rounds (or whatever desired shape).  Re-roll the trimmings and continue until you have approx. 30-40 cookies.  Place half the cookies on a prepared baking sheet.  Using a smaller cutter, cut the centers of the remaining cookies. Place onto a baking sheet.  Bake the cookies for about 12 minutes until pale golden, then transfer to wire rack to cool completely.

Meanwhile make the buttercream –

Beat the butter and sugar together until very creamy and smooth.

To Assemble –

Using a small knife or spreader, spread a little buttercream on to each ‘whole’ cookie.  Spoon a little jam on to the buttercream in the center of the cookie, gently press the cut-out cookie on top so the jam fills the cut out center.