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Chamomile Sandwich Cookies with Golden Plum Mirabelle Preserves

Chamomile Sandwich Cookies with Golden Plum Mirabelle Preserves

Chamomile Sandwich Cookies with Golden Plum Mirabelle Preserves


2¼ cups all-purpose flour

1 tablespoon plus 1 teaspoon finely chopped loose-leaf chamomile tea

¾ teaspoon kosher salt

3 tablespoons heavy cream

2 large egg yolks

1 teaspoon vanilla extract

2 sticks (16 tablespoons) unsalted butter, at room temperature

½ cup granulated sugar

¼ cup Bonne Maman Golden Plum Mirabelle Preserves

2 tablespoons turbinado sugar


In a medium bowl, whisk together the flour, chamomile tea and salt. In a small bowl, whisk together the heavy cream, egg yolks and vanilla.

In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together on medium speed until light and airy, about 2 minutes. Alternate adding the flour mixture with the cream mixture in 3 additions, starting and ending with the flour mixture until the cookie dough just comes together with no dry patches.

Turn half of the dough out onto a large sheet of plastic wrap. Shape it into a 3-by-6-inch log. Wrap tightly and repeat with the remaining dough. Refrigerate until the dough is firm, at least 2 hours or up to 3 days (the cookie log can also be frozen for up to 3 months; defrost overnight before slicing).

Adjust one oven rack to the upper-middle position and another oven rack to the lower-middle position. Preheat the oven to 375°. Remove the dough logs from the refrigerator and set aside at room temperature for 5 to 10 minutes. Sprinkle the turbinado sugar on a work surface, unwrap the dough logs, and roll them through the sugar until they are lightly coated with sugar on all sides. Slice the log crosswise into ¼-inch-thick rounds.

Line 2 baking sheets with parchment paper and place the cookies 1 inch apart on the prepared baking sheets. Set one baking sheet on the upper oven rack and the other on the lower rack. Bake for 7 minutes, then rotate the pans, moving the pan from the lower rack to the upper one, and the one from the upper rack to the lower one. Bake until golden-brown around the edges, 6 to 7 minutes longer. Remove the baking sheets from the oven and cool the cookies for 5 minutes before using a metal spatula to transfer them to a wire rack to cool completely.

Turn half of the cookies bottom side up. Spread ½ teaspoon of the Bonne Maman Golden Plum Mirabelle Preserves across the cookies. Top each with another cookie, lightly press together and serve.

Yield: 2 dozen cookie sandwiches

Cook Time: 14 minutes, plus 2 hours refrigeration time

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