Jam-Stripe Cookies

Ingredients

Makes about 28

• 1/2 recipe All-in-One Cookie Dough
• 1 tablespoon seedless jam

Directions

1. Preheat oven to 350 degrees. On a large piece of parchment or waxed paper, roll out 1/2 recipe all-in-one cookie dough into a 12-inch square. Trim edges with a sharp knife.
2. Cut square into four 3-inch strips. Refrigerate until firm, about 10 minutes.
3. Spread top side of 3 strips of dough with 1 tablespoon seedless jam. Stack strips, and end with the plain strip. Press stack firmly to adhere. Refrigerate until firm, 20 minutes.
4. Using a long, serrated knife, cut stack crosswise into 1/2-inch-thick slices, and arrange, cut side down.
5. After forming cookies, place on parchment-lined baking sheets, 1 inch apart. Bake until pale golden, 13 to 15 minutes, rotating sheets halfway through.

All-In-One Cookie Dough Recipe

• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour (spooned and leveled)

Directions

1. In a large bowl, using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add yolks, one at a time, scraping the bowl after each addition. Add vanilla. With mixer on low, add flour; mix just until combined. Wrap in plastic; chill until firm, about 1 hour. To make ahead: Refrigerate up to 2 weeks, or freeze up to 3 months.
2. Citrus or Spice: Whisk 1 tablespoon grated lemon, lime, or orange zest (or a combination), or 1 tablespoon pumpkin-pie spice into the flour before adding it to the butter mixture.