Ingredients
SERVINGS: MAKES 16
Cookies
- 1½ cups (3 sticks) unsalted butter, room temperature
- ⅔ cup powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons whole milk
- 2 teaspoons kosher salt
- 2½ cups all-purpose flour, plus more
- 1 large egg
Milk Jam And Assembly
- 1 qt. goat’s milk or cow’s milk
- 1¼ cups granulated sugar
- ¾ teaspoon baking soda
- ½ vanilla bean, halved lengthwise
- Powdered sugar (optional; for serving)
Preparation
Cookies
- Using an electric mixer on high speed, beat butter, powdered sugar, and vanilla in a medium bowl until light and fluffy, about 4 minutes. Reduce speed to low; add milk, salt, and 2½ cups flour and mix just to combine. Form dough into a ½”-thick disk andwrap in plastic. Chill until firm, at least 1 hour.
- Preheat oven to 325°. Let dough sit at room temperature to soften slightly, about 5 minutes. Roll dough out between 2 sheets of parchment paper until about ⅛” thick. Cut out rounds with a floured 2½”-diameter cookie cutter. Cut out a circle in half of the rounds with a ¾”-diameter cookie cutter and transfer to 2 parchment-lined baking sheets, spacing 1” apart.
- Whisk egg and 1 tsp. water in a small bowl and brush tops of cookies with egg wash. Bake cookies, rotating halfway through, until golden brown, 12–15 minutes. Transfer baking sheets to wire racks and let cookies cool.
- Do Ahead: Dough can be made 5 days ahead. Keep chilled.
Milk Jam And Assembly
- Combine milk, sugar, and baking soda in a large saucepan; scrape in vanilla seeds and add pod. Bring just to a boil over medium heat, stirring to dissolve sugar. Reduce heat and simmer, whisking occasionally, until mixture is reduced to about 1¼ cups (it will darken and separate, with little bits visible), 80–90 minutes. Strain milk jam through a fine-mesh sieve into a medium bowl and let cool.
- Spoon a small amount of milk jam onto flat side of a cookie without a hole and sandwich with a cookie with a hole. Repeat with remaining cookies and filling. Dust with powdered sugar, if desired.
Article source:http://schonfood.com/butter-cookies-with-milk-jam-filling/
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