Here, delicate, butter-rich cokies sandwich strawberry jam for a teatime treat. For an even prettier presentation, use a second, smaller cookie cutter to cut a window in the top of each cookie before baking to allow the colorful jam to show. You can use any flavor of fruit jam.

Ingredients:

• 2 ¼ cups all purpose flour
• ¼ cup cornstarch
• ¼ tsp salt
• ¾ cup unsalted butter, at room temperature
• 1 ½ tsp grated lemon zest
• 1 cup granulated sugar
• 1 whole egg plus 1 egg yolk
• About 2 cups Strawberry Jam (see below for recipe)
• Confectioners’ sugar for dusting (optional)

Makes about 3 dozen cookies.

In a bowl, sift together the flour, cornstarch, and salt. In another bowl, using an electric mixer on high speed, beat the butter and zest until light. Add the granulated sugar and beat until completely incorporated. Add the whole egg and egg yolk and beat until light and fluffy. Reduce the speed to low, add  the flour mixture, and beat until just incorporated. Gather the dough into a ball and divide into thirds. Flatten each third into a disk. Wrap separately in waxed paper and refrigerate for at least 1 hour or up to overnight.

Preheat the oven to 350°F (180°C). Lightly grease baking sheets.

Dust 1 dough disk with flour and place between 2 large sheets of waxed paper. Roll out the dough 1/8 inch (3 mm) thick. Using a 3-inch  (7.5-cm) decoratively shaped cutter, cut out cookies. Transfer the cookies to the prepared baking sheets, spacing them about 1/2 inch (12 mm) apart. Refrigerate for 10 minutes. Gather the dough scraps into a ball, wrap in waxed paper, and refrigerate.

Bake until the edges of the cookies are golden, about 10 minutes. Transfer to wire racks to cool. Repeat with the remaining 2 disks, then roll out, cut, chill, and bake the scraps in the same manner.

Spread the jam on the bottoms of half of the cookies, spreading it lightly at the edges. Top with the remaining cookies, bottoms down. Dust the tops with confectioners’ sugar, if desired. Store in an airtight container in the refrigerator for up to 1 week. 

Cherries help give body and extra sweetness to this classic jam. For a variation, use balsamic vinegar, which offers depth of flavor without being overly assertive. A true 14-year-old balsamic is best; younger vinegars will work, but can be very acidic, so don't add too much. 

Ingredients:

• 8 cups strawberries, hulled and halved
• 2 lbs cherries, pitted and roughly chopped
• 2 ½ cups sugar
• ½ cup fresh lemon juice

Makes 6 half-pint jars

In a large nonreactive bowl, gently toss together the strawberries, cherries, and  sugar. Cover and  let stand at room temperature for 1–2 hours.

Have ready hot, sterilized jars and their lids. Place 2 or 3 small plates in the freezer.

Transfer the fruit mixture to a large nonreactive saucepan and add the lemon juice. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, stirring frequently, for 10 minutes. Remove from  the heat. Use 1 tsp jam and a chilled plate to test if the jam is ready.

Ladle the hot jam into the jars, leaving ¼ inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

Process the jars for 10 minutes in a boiling-water bath. The  sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed,  store the jar in the refrigerator for up to 1 month. 

Strawberry-Balsamic Jam Variation: Add ¼ cup balsamic vinegar during the last 3-4 minutes of cooking the fruit mixture. Be careful not to overcook it, or the jam will take on a caramelized flavor.  

Strawberry Jam and Strawberry Jam Sandwich Cookie recipes reproduced with permission from The Art of Preserving by Rick Field, Lisa Atwood, and Rebecca Courchesne (Weldon Owen, 2012), photographs © France Ruffenach.