Before we get into today’s awesome recipe I have to say, weddings make me so nostalgic (I know, random). We got home late last night from my brother-in-law’s wedding, and I spent the whole day in a state of euphoria celebrating the new couple and, of course, remembering my own happy day. Basically, weddings are just my favorite.
In fact, today’s recipe was created based on a happy memory. When I was a kid (about 8 or 9) I used to take ballet classes. And, on special occasions, my Mom would take us to the bakery next door to pick a dessert of our choosing. I would always take my time carefully going over their selections before choosing my dessert but, nine times out of ten, I would choose a raspberry jam-filled window pane cookie dusted with powdered sugar.
There was something about the tartness of the raspberry jam against the sweetness of the cookies and powdered sugar that I just loved as a kid. But, for some reason, I forgot all about my childhood favorite until I was reminded by a pin on Pinterest! And, since we are in the middle of cookie season, I knew I was going to have to make them for the blog. And guys, these are exactly as I remember. (Maybe, even better!)
Now, I’m sure you could use your favorite sugar cookie recipe for the cookies but, I switched things up a bit with my extremely simple version. To start, just combine the flour and softened butter in a bowl and, using your fingers, mix together until it forms a sandy mixture. Then, in a separate small bowl add the eggs and sugar and mix on high until they’re light yellow and smooth. Add to the flour mixture and mix to combine.
Next, in a small container, add the vinegar and baking soda and mix together until frothy. Pour over the dough mixture along with the honey, and use a spatula to combine. Cover with plastic wrap and let sit at room-temp for 30 minutes. Once the dough has rested, divide into four pieces then roll out into thin sheets (about 1/8 inch thick). Quick tip: This dough is super sticky, so I recommend rolling out the dough on parchment paper.
Next, use a fluted cookie cutter (or cookie-cutter of your choosing) and then transfer (very gently) onto a cookie sheet lined with parchment paper. Before placing in the oven, use a straw to make the hole in the center of the cookies, then bake at 350 for about 5-6 minutes. Once cooked through, let cool then fill with jam (I used both Raspberry Preserves, and Lemon Curd, but if you are looking for a more festive filling here is a great recipe), dust with powdered sugar and serve!
I hope everyone has a wonderful Thanksgiving filled with lots of good food, and good company! I will be taking the day off to spend time with my loved ones, but will see you all back here on Friday! Happy Thanksgiving!
*These cookies are even better the next day!
- 3½ cups all-purpose flour
- 2 sticks unsalted butter, softened to room temp
- 2 large eggs, room temp
- 1 cup granulated sugar
- 1 tsp baking soda
- 2 tsp white vinegar
- 2 Tbsp honey
- 9 oz jar of your favorite jam or thick preserves (I used raspberry preserves and lemon curd)
- ½ cup powdered sugar
- In a large bowl, combine the flour and butter and use your fingers to crumble together until well combined.
- In a small bowl, add the sugar and eggs and use a hand mixer on high to mix together until pale yellow and smooth. Pour into the flour mixture and mix together.
- In a small container, add the vinegar and baking soda and mix together until frothy.
- Add to the dough mixture along with the honey and use a spatula to form one large mass.
- Let rest for 30 minutes at room temp, then divide into four sections.
- Roll out each section on a sheet of parchment paper until about ⅛h inch thick, then cut into rounds.
- Gingerly place each cut-out onto a parchment-lined baking sheet and bake at 350 for 5-6 minutes (use a straw to make a hole in the center of each cookie).
- Once cooked, let cool then fill with jam and top with powdered sugar.
