Recipe Detail Page

1. Combine flours with allspice and salt in a small bowl and set aside.

2. Using a stand mixer fitted with the paddle, beat butter with granulated sugar on medium speed until smooth, 1 minute. Scrape down the sides of the bowl, then add egg and vanilla until almost combined. Add flour mixture and continue to mix on medium-low speed just until the dough comes together. Divide dough in half and shape into discs. Wrap in plastic and chill for 1 hour.

3. Arrange racks in the top and bottom thirds of the oven. Preheat to 325°F (160°C). Line 2 baking sheets with parchment.

4. Working with 1 disc at a time, roll dough on a lightly floured surface to 1/8-inch (3-mm) thickness. Using a 3-inch (8-cm) star cutter, cut shapes. Using a 1½-inch (4-cm) star cutter, cut out centres of half of the shapes. Arrange on prepared baking sheets, 1 inch (2.5 cm) apart. Chill for 20 minutes. Re-roll scraps and repeat with the remaining dough.

5. Bake in top and bottom thirds of oven, switching sheets halfway through, until cookies have set, 14 to 16 minutes. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely for 20 more minutes.

6. Turn solid cookies over and spread with a thin layer of jam. Dust tops of remaining cookies with icing sugar, then sandwich with bottoms.