These buttery rosemary shortbread sandwich cookies filled with Divina Peruvian Pepper Jam are a delicious addition to holiday cookie trays and festive gatherings.
INGREDIENTS
3/4 c unsalted butter, at room temperature
1/2 c confectioners’ sugar, sifted
1 tsp vanilla extract
1 1/2 c all-purpose flour
2 1/2 tbsp fresh rosemary, chopped medium-fine
1/2 tsp kosher salt or sea salt
1/4 tsp ground black pepper
2–3 tbsp Divina Peruvian Pepper Jam
INSTRUCTIONS
- Using a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla until light and smooth, about 3 minutes. Scrape down the sides of the bowl as needed. If using a hand mixer, beat in a large bowl on medium speed.
- In a separate bowl, whisk together the flour, rosemary, salt and black pepper.
- With the mixer on low speed, gradually add the flour mixture to the butter mixture until combined.
- Divide the dough in half and shape into two rounds. Wrap each round in plastic wrap and refrigerate for at least 1 hour or overnight.
- Preheat oven to 350°F and line three baking sheets with parchment paper.
- Lightly flour a work surface and rolling pin. Roll one dough round to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out as many cookies as possible, rerolling scraps as needed.
- Place 12 solid cookies on the first baking sheet. Repeat with the remaining dough. Using a 1-inch cookie cutter, cut centers from the second batch of cookies and place them on the second baking sheet. Place the cut-out centers on the third baking sheet.
- Bake until the edges are lightly golden, about 10 to 12 minutes. Let cool on the baking sheets for 15 minutes. Leave the oven on.
- Spread about 1/2 tsp Peruvian Pepper Jam onto the flat side of each solid cookie.
- Top with the cut-out cookies, flat side down, and return to the oven for 2 additional minutes.
- Remove from the oven and cool completely before serving. Store in an airtight container.
