Lemon Seven-Layer Cookies

Preheat oven to 350ºF. Line three 9″x13″ baking pans with parchment paper.

In a medium bowl, combine the flour and salt and set aside.

In the bowl of a stand mixer with the paddle attachment, cream the butter and one cup of sugar on medium-high speed until a very pale yellow. Scrape down the bowl and add the egg yolks, mixing until well combined. Add in the lemon juice, zest, water, and vanilla extract and mix well. Scrape down the bowl, add in the flour and salt and mix on low until just combined.

In a clean bowl, whip the egg whites until soft peaks form. Sprinkle in the remaining two tablespoons of sugar and continue to whip until stiff peaks form. With a rubber spatula, fold about one third of the egg whites into the batter, then fold in the rest.

Divide the batter evenly among the three prepared pans and spread into a smooth layer to the edges of each pan. Bake for about 10-12 minutes, rotating the pans around halfway through, until the edges are just beginning to brown and cakes have risen slightly. Remove pans from the oven and set them on a rack. Allow the cakes to cool completely in the pans.

Assemble the layers: Spread half of the jam over one of the layers, still in the pan. Un-mold a second cake layer, peel off the parchment and lay the cake on top of the first layer. Spread the remaining jam over the second layer. Un-mold the third layer, peel off the parchment and lay it on top of the second layer. Cover the cake with plastic wrap and place an empty pan on top. Fill the pan with heavy canned goods to weigh it down and refrigerate for at least eight hours or overnight.

Remove the pan with the cans and pull off the plastic wrap. Un-mold the cake by placing a cutting board or baking sheet on top of the cake and flipping it over. Peel off the parchment paper. Trim the edges of the cake to create an even rectangle.

In the top of a double boiler (with simmering water in the bottom), melt half of the white chocolate and quickly spread it into a smooth layer over the top of the cake. Allow the chocolate to set, cover with waxed or parchment paper and flip the cake over. Melt the rest of the chocolate and spread it over the cake. Chill for about 30 minutes or until firm.

With a long serrated knife, cut the cake crosswise into seven 1-1/2″ strips then cut each strip into 1/2″ slices.

Makes about eight dozen. These cookies also work well with blueberry or strawberry jam!