Miniature Jam Sandwich Cookies

From Ancient Heritage Cookies, a delicious cookie, plain or sandwiched with jam, made with almond flour, pastry flour, and white whole-wheat flour.
Apricot or strawberry jam are a great pairing for these English afternoon-tea-party inspired cookies. These cookies are charming and petite, with an excellent texture due to their triple flour combination. Their buttery flavor also make them great served without any filling.

Miniature Jam Sandwich Cookies
Chilling Time: 2 hours or overnight
Makes about 60 unfilled cookies or 30 filled sandwich cookies

3/4 cup whole-wheat pastry flour (98 grams)
3/4 cup almond flour (84 grams)
1/2 cup white whole-wheat flour (65 grams)
1/2 teaspoon fine sea salt
8 tablespoons (1 stick) unsalted butter, room temperature (113 grams)
1/3 cup packed light brown sugar (73 grams)
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/2 cup apricot or strawberry preserves, stirred (144 grams)

In a medium bowl, whisk together flours and salt. Set aside.

In the large bowl of an electric mixer, with speed set to high, beat butter and sugar about 2 minutes, until light and fluffy. Beat in extracts until just combined. Reduce mixer speed to low, and gradually add flour mixture. Mix until just incorporated. Dough will be crumbly. Turn off mixer. Knead with hands, and gather together to form a disk. Wrap in wax paper or plastic wrap. Chill at least 2 hours or overnight, for flours to hydrate.

Preheat the oven to 350°F/180°C/Gas Mark 4. Line cookie sheets with parchment paper.

Roll dough between sheets of wax paper, to 1/4-inch thickness, and cut with 1-inch, round cookie cutter. Place cookies on prepared sheets, spacing 1 inch apart. Bake for 8 to 10 minutes, until light, golden brown. Cool for 1 minute on cookie sheet. Transfer cookies, still on parchment, to wire racks to cool completely.

Just before serving, spread 1/2 teaspoon of preserves over flat side of half of the cookies. Sandwich with another cookie. Serve filled cookies immediately.

Store unfilled cookies in an airtight container, at room temperature, for up to one week.

Baker’s Note: If dough is too stiff to roll, let it sit a few minutes, at room temperature, until it becomes more pliable.