I bake the cookies one sheet at a time in the center of the oven until the edges are just barely beginning to turn golden, about 10-12 minutes. They should still look pale on top. I let them cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. While they cool, I gently warm the apricot jam in a small saucepan (sometimes with a splash of rum for depth) to make it spreadable. Then, the assembly begins: I spread a thin layer of jam on each bottom (solid) cookie, and gently press a top (windowed) cookie on top. Finally, I use my sieve to generously dust the tops with powdered sugar, which catches in the jam-filled windows for that classic, magical look.
Pro Tips for Best Results
For the cleanest cut-outs and to prevent sticking, I don’t flour my rolling surface heavily. Instead, I roll the dough between two sheets of parchment paper. This eliminates the need for extra flour, which can dry out the dough, and makes transferring the delicate, windowed tops to the baking sheet a breeze. I simply peel back the top parchment, cut my shapes, peel away the excess dough, and then slide the parchment with the cookies right onto the baking sheet.
The thickness of the dough is everything. I tested rolling to 1/8-inch, ¼-inch, and ⅜-inch. The ¼-inch was the winner. Thinner cookies baked too quickly and were fragile; thicker ones were doughy and didn’t feel as elegant. Use guide sticks (like two wooden dowels or even chopsticks) on either side of your dough to ensure an even roll.
Dust the powdered sugar after assembling the cookies. I made the mistake of dusting the windowed tops before assembly once, and the sugar melted into a sticky, messy glaze when it touched the jam. Let the jam set for a few minutes, then give them a heavy, snowy dusting right before serving or packing. The visual contrast is stunning.
Common Mistakes to Avoid
Do not use butter that’s too soft or, worse, melted. Your butter should be cool to the touch but yield to pressure. If your thumb leaves a clear indent, it’s perfect. If it’s shiny or greasy, it’s too warm. Butter that’s too soft will make the dough sticky and cause the cookies to spread, losing their defined edges and delicate windows.(See the next page below to continue…)