Makes 3 dozen
■ 375g (1½ cups) unsalted butter, softened
■ 200g (1 cup) sugar
■ 5ml (1 teaspoon) vanilla essence
■ 1 egg
■ 420g (3½ cups) cake flour, plus more for dusting
■ 3ml (½ teaspoon) salt
■ 65ml (¼ cup) smooth peach jam
■ Icing sugar, for dusting
Preheat oven to 180°C. Grease and line a baking sheet. Beat butter and sugar with a hand
mixer or wooden spoon until light and creamy. Add vanilla and egg; beat well. Add flour and salt; mix well. Transfer dough to a floured surface, form into a disk, roll until 3cm thick.
Using a round cookie cutter, cut out cookies and transfer to baking sheets. Cool it for 30 minutes. Using a much smaller round cookie cutter (or any shape of your choice), cut out centres of half the cookies; discard centres. Bake cookies until lightly browned for 10
to 12 minutes; wait to cool. Dust cookie rings with icing sugar. Place a teaspoon jam in
the centre of each whole cookie; spread (not to the edge). Top each with a cookie ring.
Use any flavour jam that you have in your cupboard.