Custard Creams with Jam elevate teatime, with heart cutouts offering windows to the preserves and frosting within.
Custard Creams with Jam
Makes 12
Ingredients
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 2⅓ cups all-purpose flour
- ½ cup custard powder
- Vanilla Bean Buttercream (recipe follows)
- ¼ cup seedless raspberry jam
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, vanilla extract, and salt at medium speed until creamy, 2 to 3 minutes, stopping to scrape down sides of bowl.
- In a medium bowl, whisk together flour and custard powder. With mixer at low speed, gradually add flour mixture to butter mixture, beating until dough begins to clump together. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap and refrigerate until chilled, about 1 hour.
- Preheat oven to 350°. Line baking sheets with parchment paper.
- On a lightly floured surface, roll dough to ⅛-inch thickness. Using a 2½-inch round cutter, cut dough. Using a mini heart-shaped or flower-shaped cutter, cut center from half of rounds. Place ½ inch apart on prepared pans. Refrigerate for 20 minutes or freeze for 10 minutes.
- Bake until edges are beginning to brown, 10 to 12 minutes. Let cool on pans for 10 minutes. Remove from pans and let cool completely on wire racks.
- Place Vanilla Bean Buttercream in a pastry bag fitted with a medium round piping tip*. Pipe a swirl of Vanilla Bean Buttercream on flat side of solid cookies. Spoon a scant 1 teaspoon jam into center of each solid cookie. Place cookies with cutouts, flat side down, on top of jam and buttercream. Refrigerate in an airtight container for up to 5 days.
Vanilla Bean Buttercream
Makes 2 cups
Ingredients
- ¾ cup unsalted butter, softened
- ⅛ teaspoon kosher salt
- ¼ cup custard powder
- 1 teaspoon vanilla bean paste
- 2 cups confectioners’ sugar
- 2 to 3 tablespoons heavy whipping cream
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth, 2 to 3 minutes. Beat in custard powder and vanilla bean paste. With mixer at low speed, gradually add confectioners’ sugar, beating until combined. Add cream, increase mixer speed to medium-high, and beat until light and airy, 1 to 2 minutes. Use immediately.
