Blueberry Jam Sandwich Cookies

  1. Combine blueberries, fruit pectin, and butter in large nonstick skillet. Stir constantly over medium-high heat until mixture boils. Add sugar and return to boil, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Remove from heat. Transfer mixture to small glass bowl; cover and chill until jam is cold, at least 6 hours (jam will thicken slightly while chilling). DO AHEAD:
  2. Keep chilled.
  3. Using electric mixer, beat butter, 1 cup sugar, lemon peel, and salt in large bowl until light and fluffy, about 2 minutes. Add yolks and beat until blended. Add flour in 2 additions, beating just until blended after each addition. Gather dough together; divide in half. Place 1 dough half on sheet of waxed paper or parchment paper. Form dough into 1 1/2-inch-wide square or round log; smooth with dampened fingers. Wrap log in waxed paper. Repeat with second dough half. Chill dough until firm, at least 4 hours. DO AHEAD:
  4. Keep chilled.
  5. Position rack in center of oven and preheat to 400u0b0F. Line 2 large rimmed baking sheets with silicone baking mats, smooth side up, or parchment paper. Cut dough logs into scant 1/4-inch-thick squares or rounds. Arrange on prepared baking sheets, spacing 2 inches apart. Sprinkle half of dough squares or rounds generously with raw sugar (leave remaining plain).
  6. Bake cookies, 1 sheet at a time, until edges are light golden, 10 to 12 minutes. Transfer cookies to rack and cool completely. DO AHEAD:
  7. Store airtight at room temperature.
  8. Just before serving, spread 1 generous teaspoon jam over bottom (flat side) of each plain (not sugared) cookie. Top each with sugared cookie, sugared side up, and serve.

fresh blueberries, powdered fruit pectin, unsalted butter, sugar, unsalted butter, sugar, lemon peel, salt, egg yolks, flour, sugar

Taken from www.epicurious.com/recipes/food/views/blueberry-jam-sandwich-cookies-353401 (may not work)

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