These are great ways to use a variety of jams and curds you already have in your pantry
Using a flower shaped cookie cutter elevates this simple cookie to become something seasonal and special
Camerino Bakery has a monthly cookie box, and these cookies are included in this month’s selection
Think of these as even better than a bouquet for Mother’s Day
Ingredients:
For the cookie
280g salted Irish butter, softened to room temperature
340g caster sugar
2 tsp vanilla extract
1 large free-range egg
360g plain flour
¼ tsp fine sea salt
For the filling
Buttercream
Jams, custards, curds - whichever is your favorite and whichever you have in the pantry
Directions:
Line a baking sheet with parchment paper
Preheat the oven to 170
Using a mixer, blend the caster sugar and the soft butter and beat until light and fluffy (please scrape down the bowl a few times during this step to make sure it’s evenly mixed).
Add the egg and beat.
Stir in the flour and salt.
Mix until combined and the mixture forms a dough.
Roll out the dough to about ¼ inch thick (about the thickness of 2 coins)
Cut out into your preferred shape. I love using a flower cutter.
Cut out a central circle (imaging a doughnut hole) from half of them.
Bake for 12-15 minutes and cool
Once the cookies are cool, assemble
Pipe a rim of buttercream on the underside of the cookie with the hole. Place on top of a cookie without a hole, making a buttercream sandwich.
Now using a teaspoon, fill the hole with jam or curd.
