Print RecipeIngredients
Directions
LINE a cookie sheet with Reynolds® Parchment Paper set aside.
COMBINE flour, baking powder and salt on a sheet of parchment aper set aside. Beat sugar and butter until fluffy in large bowl, with an electric mixer. Mix in eggs and vanilla until well blended. Gradually beat flour mixture into butter mixture until smooth. Divide dough in half shape into 2 flat disks. Wrap dough in parchment paper refrigerate 30 minutes or until firm enough to roll.
TO BAKE, preheat oven to 375°F.
ROLL OUT dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. Cut dough with 2 1/2-inch cookie cutter. Cut centers out of half of cookies with a 1-inch diameter cookie cutter. Place cookies 1-inch apart on parchment-lined cookie sheet.
BAKE 6 to 8 minutes or until cookies are just beginning to brown on edges. Cool. Spread 1/2 to 1 teaspoon of jam over whole cookies. Top with remaining cut-out cookies, sandwich style.
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