Mint Shortbread Cookies Filled with Rhubarb Jam

(60 cookies to make 30 filled sandwiches)

Shortbread Cookies:

• 1/3 cup fresh mint leaves (the younger the better)

• 2 Tbsp granulated sugar

• 12 ounces (three sticks) unsalted butter, room temperature

• ¾ cup confectioners’ sugar

• 2 tsp vanilla paste

• 3 cups all-purpose flour

• 1 tsp kosher salt

• Confectioners’ sugar to dust finished cookies

Filling:

• ¾ to 1 cup of your favorite homemade jam (I really prefer rhubarb with the minted shortbreads)

1)     In a spice grinder, pulse the mint leaves and the granulated sugar just until the mint is torn in the small pieces.

2)     In a standing mixer, cream together the butter, the minted granulated sugar and confectioners’ sugar with the paddle attachment until light and fluffy

3)     Mix in the vanilla paste

4)     With the mixer on low, stir in the salt and then the 3 cups flour until just incorporated

5)     Gather into a dough, cover with plastic wrap and chill for thirty minutes

6)     Preheat the oven to 325 degrees and line your cookie sheets with parchment paper

7)     Divide the dough in half and roll out the first half to ¼ inch thickness (think the thickness of a nickel coin). Cut out as many circles as possible with a 2-inch cookie cutter (I use a fluted cutter).  Place the cut circles on the parchment-lines sheets. Re-gather the left-over dough once and cut circles again.  Do the same with the second half of the dough. Dock the cookies with a fork and lightly sprinkle half the cookies with sanding sugar.

8)     Bake the cookies 15 minutes, rotating the pans halfway through and letting the edges slightly brown.  Remove from the oven. Let them cool 5 minutes on the baking sheets then transfer the cookies to a wire rack to cool completely.

9)     When fully cooled, drop one teaspoon on the plain half of the cookies and gently dust the tops with confectioners’ sugar.