What a lovely cookie to make with Blood Orange or any kind of marmalade or jam. Fun to make and even more fun to eat!
2 1/2 (320 gr) all-purpose flour, plus more for dusting
1/2 tsp kosher salt
1/4 tsp baking soda
1 cup (225 gr) unsalted butter (2 sticks), softened
2/3 cup (135 gr) granulated sugar
2 large egg yolks, at room temperature
1 tsp vanilla extract
2 Tbsp buttermilk (or 1 Tbsp plus 2 tsp milk mixed with 1 tsp lemon juice)
1 cup (blood orange marmalade or other marmalade or jam)
Confectioners’ sugar for dusting
Combine flour, salt and baking soda in a medium bowl. Whisk to combine and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until light and fluffy 2 to 3 minutes. Add egg yolks and vanilla, then beat on medium speed until well combined, scraping the bowl as needed.
Add half of the flour mixture and beat on low speed, drizzling in the buttermilk. Add remaining flour mixture and beat on low speed just until combined, then increase speed and beat until dough starts to clump together. Scrape the bowl and fold dough a few times to make sure everything is well combined. Divide into two equal balls, flatten into disks, wrap in plastic wrap and chill until firm – at least an hour and up to three days.
Flour a silicon baking mat or parchment paper. Roll out the dough until slightly thicker than 1/8”. Slide onto baking sheet and chill in refrigerator or freezer until firm – maybe 10 minutes. Repeat with other ball of dough.
Using two circular cookie cutters – one about 2-2/12 inches, and one smaller, measuring about 1 to 1 1/2 inches cut out an even number of circles using the larger cookie cutter. On half of the circles use the small cookie cutter and cut a hole in the middle (this is the window cookie). Chill again for about 10 minutes.
Gather up all dough that is not a circle and roll out again and cut out as set forth above.
Heat oven to 350 degrees. Bake cookies until golden brown about 10-12 minutes. The cookies with the hole in the middle (the window cookie) will cook more quickly. Let the cookies cool on the sheets for a few minutes then transfer to a rack to cool completely.
Once cooled, spread the marmalade or jam on the bottom cookie (the one without the hole) and place the window cookie with the hole on top.
Dust the cookie with confectioners’ sugar.