Nick Malgieri
Nick Malgieri


These sandwich cookies usually have three tiny openings in the top .  If you have no implement small enough to make these, a single opening or "window" will suffice.

Makes about 3 dozen sandwich cookies, depending upon size of cutter.

Cookie Dough              

2 sticks (1 cup) soft unsalted butter              

1 cup unsifted confectioners' sugar              

2 large egg yolks

2 1/3 cups all-purpose flour

2 cookie sheets or jelly roll pans covered with parchment or foil


2 tablespoons confectioners' sugar

1 cup seedless raspberry jam

    In a mixing bowl beat butter with an electric mixer set at medium speed until soft and light.  Beat in sugar and continue beating until sugar is completely incorporated.  Beat in yolks, one at a time, beating smooth between each addition, scraping bowl and beaters occasionally.  Sift flour over butter and egg mixture and fold in with a rubber spatula, making sure flour is completely absorbed.

    Stretch a piece of plastic wrap on a plate or cookie sheet and scrape dough onto wrap.  Cover with another piece of plastic wrap and press dough into a 10-inch square, about 1/2-inch thick.  Chill dough until firm, about 2 hours.  Dough may be made up to 4 days ahead and kept refrigerated.

    Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.  Divide dough in quarters and remove one quarter at a time from refrigerator to roll.  Place dough on a lightly floured work surface and lightly flour dough.  Pound dough gently with rolling pin to soften it and roll dough to an 8-inch square about 3 1/6-inch thick.

    Cut dough into rounds with a plain 1 3/4- to 2-inch cutter.  Arrange rounds on pans, about 1 inch apart, as they are cut.  Repeat with remaining pieces of dough, refrigerating scraps between each rolling.  After all the dough has been rolled and cut, press scraps together and re-roll them to make more cookie bases.

    Make three 3/8-inch holes in half the bases, using a small pastry tube.

    Place pans of cookies in oven and immediately lower temperature to 325 degrees.  Bake the cookies about 20 minutes, until they are pale golden and firm.  Cool on pans on racks.