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Today, I made cookie sandwiches by cutting out crispy cookies with cherry and plum shaped cookie molds and combining them with sweet and sour homemade raspberry jam.
Since the weather is getting warmer, if you put the cookie dough in the refrigerator frequently when it becomes soft and work while chilling it, you can make a beautiful result even with small die-cutters.
Sprinkle the jam with sugar before putting it on the heat, to get the water out of the raspberries. This way, even with a large amount of sugar, you can make a delicious jam without burning.
The jam will become viscous as it cools, so it is best to cook it down to a consistency that leaves streaks when you scrape the bottom with a spatula.

▷Ingredients (for 25 cookie sandwich):
■Butter cookies
100 g unsalted butter
60 g powdered sugar
Pinch of salt
1 whole egg
135 g cake flour or rice flour
30 g ground almonds

powdered sugar

■Raspberry jam
100 g raspberries (frozen or fresh)
50 g granulated sugar
Juice of 1/2 lemon

▷Preparation:
1. Bring butter and eggs to room temperature.
2. Preheat the oven to 170°C (350°F).

▷How to make:
1. Make the butter cookies. Mix butter with powdered sugar and salt.
2. Beat the eggs and add them in two batches, mixing well.
3. Shake the cake flour and ground almonds, add and mix until flouriness is gone.
4. Wrap the dough in plastic wrap and roll out to a thickness of 5 mm. Refrigerate for 1 hour.
5. Cut out the dough with a cookie mold of your choice, round in the middle (we used tapioca straws). Cover with plastic wrap to keep from drying out and refrigerate for 30 minutes.
6. Remove the plastic wrap and bake in a preheated oven at 170℃ for 12-15 minutes.

7. Make the raspberry jam. Mix raspberries with granulated sugar and lemon juice and let stand for 30 minutes.
8. Place a saucepan over the heat and simmer until the jam thickens. Transfer to a heatproof container.
9. Sprinkle the surface of cookies with powdered sugar to taste, top with jam and sandwich with cookies.