Instructions

• Combine 3 cups + 2 Tbsp all-purpose flour and 2 sticks (16 Tbsp) softened unsalted butter in a large mixing bowl. Use your hands to rub the butter into the flour until the mixture has a sandy texture with fine crumbles.
• In a separate mixing bowl, add 2 large room-temperature eggs and 1 cup granulated sugar. Beat on high speed for about 5 minutes, until the mixture is pale yellow and smooth.
• Pour the beaten egg-and-sugar mixture over the flour-and-butter mixture. Gently fold with a spatula just until incorporated.
• In a small bowl or ramekin, combine 1 tsp baking soda and 2 tsp white vinegar; it will fizz. Immediately add this soda-vinegar mixture to the dough along with 2 Tbsp liquid honey. Mix with a spatula until the dough comes together into one cohesive mass.
• Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
• While the dough rests (or after it finishes resting), line one or two large baking sheets with parchment paper. Preheat the oven to 350°F (175°C) before you begin baking.
• After the 30-minute rest, divide the dough into 4 equal pieces. Keep the pieces you are not working with covered so they do not dry out.
• On a lightly floured nonstick surface, roll one piece of dough at a time to about 1/8-inch thickness. Add more flour to the surface and dough as needed to prevent sticking.
• Use a cookie cutter to cut out shapes. For half of the cutouts, make a center hole about 1/3 inch in diameter (a small round cutter or a straw works). Transfer the cut cookies to the prepared parchment-lined baking sheet, spacing them about 1 inch apart. Recombine scraps, cover, and roll again until all dough is used.
• Bake the cookies at 350°F for 5–8 minutes, or until they are just lightly golden on top. Watch closely, as they can brown quickly. You may need to bake in two or more batches depending on your oven and sheet size.
• Remove cookies from the oven and let them cool completely on the baking sheet or a wire rack before assembling.
• To assemble, spread a small spoonful of the 9 oz jar of jam or thick preserves onto the flat (solid) cookie base. Top with a cookie that has a center hole, pressing the edges together gently to form a sandwich.
• Place 1/2 cup powdered sugar in a shallow bowl or plate. Lightly dip or press both the top and bottom of each assembled cookie sandwich into the powdered sugar to coat. Serve.