Giant Jam Cookie for Mamush

Our cave holds sweet secrets. Felchlin chocolates from Switzerland that we brought back from our magical visit to their factory, chocolate creations from the latest Christmas collections that were just recently launched, Muscat bottles from Alsace and ciders from Normandy, and of course, a stock of golden jars, Christine Ferber’s jams.

The glass jars rest peacefully inside a sealed box, beautifully arranged, and every so often Mamush goes down to grab one. Personally, I’m not a huge jam fan and prefer, naturally, chocolate. But Mamush? Ferber’s jams are truly her treasure.

Yesterday, while Mamush was out shopping, I snuck down to the cave, brought up to our cute little Parisian apartment the last raspberry jam (which means a visit to Niedermorschwihr is coming soon), and made her one of her favorite cakes, the Linzer. Since I still had jam left over, I decided to make her another treat she adores so much, exquisite jam cookies.

But this time, a giant jam cookie you can eat from without stopping, plus small cookies for snacking. I created the shape of the large cookie using a fluted tart pan and the hearts using a heart-shaped cookie cutter. Of course, you can choose any shape you like 🙂

Huge Jam Cookie
2 large sandwich cookies (18-20 cm)

Ingredients
Pastry dough:
140g cold butter, cubed
250g all-purpose flour
3g baking powder
80g confectioners’ sugar
25g almond meal
Pinch of salt
70g eggs (one large egg)

Decoration:
Confectioners’ sugar (optional)

Filling:
Raspberry or strawberry jam

Preparation
1. In a food processor, pulse together all the dough ingredients except the egg. Pulse in short bursts until you get a sandy texture.
2. Add the egg and continue to mix just until the dough begins to come together. It’s better to work the dough as little as possible.
3. Transfer the dough to your work surface, shape it into a flat rectangle, wrap in plastic wrap, and refrigerate for two hours.
4. Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. Lightly flour your work surface and roll out the dough to a 4-5mm thickness.
6. Cut 4 large circles (18-20 cm) or any other desired shape from the dough. In half of them, also cut small shapes in the center.
7. Arrange the large cookies on baking sheets and bake for about 14-16 minutes until golden. Cool on a cooling rack.
8. Dust the cookies with holes with confectioners’ sugar.
9. Flip over the whole cookies and spread a generous amount of jam on them.
10. Place the cookies with holes on top of the cookies with filling and press gently.
11. Store in an airtight container for up to ten days.

Bon appétit!
Sharon