What You'll Need
1 cup + 2 tablespoons (135g) Purple Barley Flour
1 cup + 2 tablespoons (135g) All Purpose Flour
1 cup (226g) unsalted butter
1/2 teaspoon salt
1/2 cup (65 g) powder sugar
2 tbsp (25 g) light brown sugar
1/4 cup (50 g) sourdough discard, optional
1 egg yolk
1/2 cup dark berry jam like berry jam - like blueberry, strawberry, or raspberry.
Directions
-
In the bowl of a stand mixer fitted with the paddle attachment beat together the butter, sugars until light and fluffy- about 3 minutes.
-
Add the egg yolk, sourdough discard, and vanilla and continue to mix until well combined.
-
Add the flours and salt. Mix on low speed, until the dough starts coming together. Be careful not to over mix.
-
Divide the dough in half and shape into two discs. Place one between two pieces of parchment paper and roll out to 1/4 inch thickness. Repeat. Place the sheets on a cookie sheet and transfer to the fridge for a minimum of 2 hours, or up to 48 hours. Or place in the freezer for at least 30 minutes.
-
Preheat the oven to 350. Line two baking sheets with parchment paper. Remove dough from the fridge/freezer and peel off the parchment paper. Using a 2-inch cookie or biscuit cutter, cut out desired shapes Using a smaller cookie cutter, cut out the middles of half of the cookies. Re-roll the scraps and place in the freezer to firm up.
-
Place the cut-outs on your cookie sheets, about 1-2 inches apart. Bake for 8-12 minutes, or until the edges are light golden brown. Let cool on the pan for 5 minutes. Transfer to a wire rack, let cool completely. Repeat with the remaining dough.
-
Dust the tops of the cookies with powdered sugar. Add a spoonful of jam to the bottom halves. Place the sugared cookies on top pressing gently to create a cookie sandwich.
NOTE: If you choose omit the sourdough discard from the recipe, no recipe adjustments are needed, since the quantity is minimal.
Makes about 16 2-inch cookies.
Recipe contributed by Coco et Sel.
