Butter Sugar Cookies with Milk Jam

Butter Sugar Cookies:

Prep time: 35 minutes, plus time for dough to chill

Cook time: 10 minutes

In a medium bowl, combine flour, baking powder and salt. Set aside.

In the bowl of a stand mixer or in a large bowl using a hand mixer, cream together sugar and butter, beating until light and smooth; add egg, milk and vanilla, beating until smooth. Gradually add flour mixture and mix until just combined.

On a lightly floured surface, shape dough into a 3/4-inch-thick disk; wrap in plastic and refrigerate for at least 1 hour or as long as overnight.

Arrange 2 racks in the oven and preheat to 400°F. Line 2 baking sheets with parchment; set aside.

On a lightly floured surface, roll dough out to a scant 1/4-inch thick. Use a 2-inch round biscuit or cookie cutter to cut dough in circles. Use a 3/4-inch round cookie cutter to cut half of circles into rings or donut shapes. Gather scraps, roll out dough and repeat. Place cookies on the prepared baking sheets, about 3/4-inch apart, and bake just until edges start to become light brown, 8 to 10 minutes, switching places halfway through; transfer to a wire rack to cool thoroughly.

Place about 1 teaspoon Milk Jam onto each round cookie. Top each with a cookie ring, sandwiching jam between cookies. Makes about 2 dozen.

Recipe courtesy of Essie Bootsma, California Dairy Farmer

Milk Jam:

Prep time: 5 minutes

Cook time: 2 to 2 1/2 hours

In a medium saucepan over medium-high heat, combine milk, sugar, baking soda and vanilla bean (seeds and pod) and bring to a boil, stirring to dissolve sugar. Reduce to a simmer and cook, stirring and scraping bottom and sides of the saucepan occasionally, until mixture has a dark caramel color and a jam-like texture, 2 to 2 1/2 hours (watch carefully to keep from boiling over, especially during first 30 minutes). (To test texture, spread thin layer on a plate and place plate in freezer to cool.)

Strain jam through a fine-mesh sieve, pressing on solids; set aside to cool thoroughly before using. Makes about 1 1/4 cups.

Recipe courtesy of Essie Bootsma, California Dairy Farmer