These delicious jam filled cookies are incredibly soft, filled with a thick layer of sweet peach jelly and dipped in powdered sugar. These cookies are perfect for Valentine's Day or any other occasion where you might feel extra sweet. From Russia, with love.
In a food processor, combine flour and butter, pulse until you have a sand-like mixture (a few fine crumbs are fine). If you don't have a food processor, you can do this using a fork or by hand.
In a separate bowl, add eggs and sugar and, using a mixer, mix on high speed until smooth (3-5 minutes).
Pour the egg mixture into the flour mixture and, using a spatula, mix until combined.
In a small bowl or glass, combine the baking soda and vinegar and mix until combined. Immediately pour the mixture into the cookie dough, then add in the honey and mix until fully combined. Cover the bowl with plastic wrap and let the cookie dough rest for 30 minutes. Meanwhile, preheat the oven to 350F and line two large baking sheets with parchment paper.
Divide the cookie dough into 4 equal parts. Place a piece of dough between two sheets of parchment paper and roll it out into a 1/8" inch thick round.
Using a round cookie cutter (I used a 2.5 inch cookie cutter), cut out cookies and place them on your prepared baking sheets. Using a smaller cookie cutter (I used a 1/2 inch heart-shaped cookie cutter) or the end of a round piping tip, cut small hearts (or any shape) into the centers of half of the cookies.
Bake at 350F for 6-8 minutes or until lightly golden on top. Remove from the oven and allow to cool down to room temperature before moving onto the next step.
Once cooled, brush the outer layer of each cookie with milk, then dip into powdered sugar. Spread a layer of jelly on the bottoms of the solid cookies, then gently press the cut out cookies on top of the jelly. Let rest for 2-4 hours or overnight. Enjoy!
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