MAKES 30 COOKIES
Ingredients
1 recipe Holiday Cookie Dough, prepared through step five
1Вј cups favorite paleo jam (see Fruit Jam Recipe, page 221)
2 tablespoons palm sugar, finely processed
Preparation
1.В В While the sheets of Holiday Cookie Dough chill, simmer the jam in a small saucepan over medium heat until it is thickened and measures one cup (about 20 minutes). Strain the jam, discarding the solids, and set aside to cool. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 375В°F. Line two large baking sheets with parchment paper.
2.В В Remove the top piece of parchment from one of the sheets of dough and stamp out cookies with a two-inch, round-fluted cookie cutter. Lay the cookies on the prepared baking sheets, spaced about one inch apart.
3.В В Bake the cookies until the edges begin to brown (12 to 15 minutes), switching and rotating the baking sheets halfway through baking. Let the cookies cool on the baking sheets for 3 minutes, then, using a wide metal spatula, transfer them to a wire rack to cool completely. Cool the baking sheets and line with fresh parchment paper.
4.В В Meanwhile, remove the top piece of parchment from the remaining sheet of dough and sprinkle with the palm sugar. Stamp out cookies with a two-inch, round-fluted cookie cutter and then stamp out the center of each using a three-quarter-inch, round cookie cutter. Bake and cool the cookies as directed in step three.
5.В В When the cookies are cool, spread one teaspoon of the cooked jam over each solid cookie, then top with a cutout cookie and press lightly to adhere. Serve cookies immediately after adding jam as they will soften and may break apart if allowed to sit for too long.
