These Jam-Filled Butter Cookie Sandwiches Are an Easy and Festive Fourth of July Treat

"They are a two-bite cookie, so they’re easy to enjoy while mingling," says pastry chef Dan Langan

Dan Langan's red, white and blue cookies are "light and tender with a melt-in-your-mouth texture."

They're perfect for entertaining at your Fourth of July parties, too. "They are a two-bite cookie, so they’re easy to enjoy while mingling," says the pastry chef, who includes the recipe in his cookbook Bake Your Heart Out.

Langan calls the dessert "just sweet enough."

"They can be customized with chopped nuts, mini white-chocolate chips or whatever sprinkles you like," he adds. "Though these make great sandwich cookies, you can certainly skip the filling and serve them as classic butter cookies."

Related: The Best Red, White and Blue Recipes to Make for the Fourth of July

Dan Langan's Jam-Filled Butter Cookie Sandwiches

2½ cups (about 11 oz.) all-purpose flour

⅓ cup (about 1¼ oz.) ultrafine almond flour

1 cup plus 2 Tbsp. (9 oz.) unsalted butter, very soft

1 cup (about 4 oz.) unsifted powdered sugar

4 tsp. vanilla extract

2 tsp. grated orange zest (from 1 medium orange)

1 tsp. fine sea salt

1 large egg, at room temperature

2 to 3 Tbsp. red, white and blue sprinkles

½ cup of your favorite jam, for filling

1. Preheat oven to 350°. Line two large rimmed baking sheets with parchment paper.

2. Add all-purpose flour and almond flour to a medium bowl, and whisk to remove any lumps.

3. Beat butter on medium in bowl of a stand mixer fitted with the paddle attachment, until smooth and shiny, 2 to 4 minutes. Add powdered sugar, vanilla, orange zest and salt; beat on medium until shiny and spreadable like frosting, another 1 or 2 minutes. Scrape down sides of bowl and paddle. Add egg, and beat on medium until smooth and fluffy, about 45 seconds. Scrape down sides of bowl. Add flour mixture, and beat on low until just combined, about 30 seconds.

4. Transfer dough to a large pastry bag fitted with a ½-inch star tip. Pipe a small amount of dough beneath parchment paper in each corner of both baking sheets; press to secure parchment paper to baking sheets. Pipe 1½-inch rosettes onto parchment about 1 inch apart. Top with sprinkles.

5. Bake in preheated oven, one baking sheet at a time (the second sheet can rest at room temperature while the first batch bakes), until golden around the edges, 12 to 14 minutes. Cool cookies completely on baking sheets, about 15 minutes. Repeat with remaining baking sheet.

6. Spoon about 1 teaspoon jam onto flat side of half of the cookies, and top with the remaining cookies, pressing lightly to adhere. Repeat with remaining cookies and filling. Let sandwich cookies set 1 hour before serving.

Makes: 26
Active time: 30 minutes
Total time: 1 hour

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