Instructions

• Pre-heat oven to 350°F. Line 2 sheet pans with parchment paper. In a large bowl whisk together flour, cornstarch, powdered sugar, baking powder and salt. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Beat in the egg until incorporated. Beat in the extracts.
• With the mixer running on low, add in the dry ingredients. Mix until incorporated. Move to a lightly floured flat surface and knead until you have a soft smooth dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
• Roll half the dough to 1/4″ thickness and cut into rounds with a 3-inch biscuit or cookie cutter.
• As you work with the remaining dough, press the scraps back together and roll out to cut more cookies. After the second roll of scraps, we discarded the dough. We found that dough that had been re-rolled multiple times did not yield a crispy cookie.
• Place a teaspoon of jam in the center of the circle. Grasp the two sides with your index finger and thumb. Pinch the two sides together. Dip your fingers in a little water and re-pinch to make sure that the dough sticks and doesn’t open while baking.
• Place 12 cookies at a time on parchment-lined sheet pans and bake for approximately 12 minutes or until golden brown on the edges and bottoms. Cool completely and dust with powdered sugar.