Active Time

　　2 1/4 hr

　　Total Time

　　4 1/2 hr

　　

Ingredients

Makes 18 cookies

　　3/4 cup confectioners sugar

　　1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter, softened

　　2 teaspoons finely grated fresh lemon zest

　　1 large egg yolk

　　2 1/4 cups all-purpose flour

　　1/4 teaspoon salt

　　1/2 cup strawberry jam, heated and strained

　　1/2 cup apricot jam, heated and strained

　　*Available from Sweet Celebrations (800-328-6722)

　　

Special Equipment

1/2-inch cookie cutters: spades, diamonds, clubs, and hearts*

　　

Step 1

Sift confectioners sugar into a large bowl, then beat with butter and zest with an electric mixer at medium speed until pale and fluffy. Beat in yolk, then beat in flour and salt.

　　

Step 2

Quarter dough and roll out each quarter between sheets of parchment or wax paper into an approximately 9- by 7-inch rectangle (3/4 inch thick). Stack rectangles, still between paper, on a baking sheet and freeze at least 30 minutes.

　　

Step 3

Preheat oven to 350°F.

　　

Step 4

Transfer 1 paper-enclosed rectangle to a work surface (keep remaining rectangles frozen). Remove top sheet of paper and replace it loosely. Flip over paper-enclosed rectangle and discard paper now on top.

　　

Step 5

Trim dough to a 71/2- by 6-inch rectangle with a sharp knife and a ruler. Cut lengthwise into thirds, then crosswise into thirds to form 9 (2 1/2- by 2-inch) rectangles.

　　

Step 6

Carefully transfer cookies with a metal spatula to a buttered baking sheet and bake in middle of oven until edges are just pale golden, about 10 minutes. Cool on baking sheet on a rack 5 minutes, then transfer to racks to cool completely.

　　

Step 7

Cut and bake 9 more cookies in same manner.

　　

Step 8

Then make "card" cookies from remaining 2 dough rectangles: Roll out and cut in same manner as above, but before baking, use cookie cutters to cut out shapes from 2 corners of each card.

　　

Step 9

Do not cut too close to edge or cookie will break. Bake cookies in same manner as solid ones.

　　

Step 10

Arrange 9 solid cookies, bottom sides up, on a work surface and spread each with 1 1/2 teaspoons warm strawberry jam. Top each with a cutout cookie, pressing gently to help adhere. If necessary, spoon some of remaining jam into cutouts. Sandwich remaining cookies with warm apricot jam.

　　Cooks' notes:

　　• Stack of dough rectangles can be frozen up to 2 days. Thaw 15 minutes before trimming. • Cookies (without jam) keep in an airtight container at room temperature 2 days. • Jam-filled cookies are best eaten within 1 day.