Snowflake Sandwich Cookies

These coconut-infused buttery bites layered with fruity jam are guaranteed to melt in your mouth.

Ingredients

• 3 cups all-purpose flour
• ½ tsp. baking powder
• ¼ tsp. salt
• 1 cup butter, at room temp.
• 1 cup sugar
• 1 egg
• 2 tsp. coconut extract
• ½ cup seedless raspberry jam

Instructions

1. In bowl, combine flour, baking powder and salt; reserve. On medium speed, beat butter until smooth. On low speed, gradually beat in sugar, then egg and coconut extract. Gradually beat in flour mixture until dough forms; beat 30 sec. Shape dough into disk. Wrap in plastic wrap; chill until firm, about 30 min.
2. Heat oven to 350°F. Line baking sheets with parchment paper. On lightly floured surface, roll out dough to ⅛ ” thickness. Using 3″ snowflake cookie cutter, cut out 36 shapes, rerolling scraps as needed. Place at least 1″ apart on baking sheets. Using 1½” snowflake cookie cutter, cut centers from half of cookies. Place 1″ apart on baking sheet; using small plain piping tip, cut out centers from half of small snowflakes. Bake all cookies until lightly browned along edges, 4–6 min. for small snowflakes, 10–12 min. for large snowflakes. Let cool.
3. Stir jam until smooth. Spread large whole snowflakes with 1 tsp. jam; top with large cutout snowflakes. Repeat with mini snowflakes and dab of jam.