The beauty of these cookies is their versatility. Play around: you can fill them with jam, Nutella, peanut butter, or chocolate ganache.
Note: I like to use my food processor for this recipe, but you can also use an electric beater. Simply cream the butter and sugar together until light and fluffy, about 3 minutes.
- 2 cups (about 10 ounces) all purpose flour
- 1/2 teaspoon kosher salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1/2 cup (about 2 1/2 ounces) sugar
- 1/4 cup jam, Nutella, peanut butter, or chocolate ganache
Adjust oven rack to upper middle position and preheat oven to 350°F. Butter an 8-inch springform pan. In a small bowl, whisk together flour and salt; set aside. In the bowl of a food processor, process butter until light and fluffy, about 3 minutes. Add sugar and pulse for one minute. Add flour mixture and pulse just until dough comes together.
Divide dough into two equal portions. Press one half of dough into bottom of prepared pan until even. Spread with filling of choice, leaving 1/3-inch border at edge of pan. On a lightly floured surface, roll second half of dough out into 8-inch circle. Transfer to pan and place on top of filling. Gently press down on edge of dough to seal. Bake until golden, about 45 minutes.
Let cookies rest in pan for 15 minutes, then transfer to a cooling rack. When cool, cut into wedges or squares.
8-inch springform pan, food processor or electric beaters, rolling pin