Guava Sugar Cookie Sandwiches

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Start by rolling out the refrigerated sugar cookie dough between two sheets of wax paper to form a 1/4-inch thick rectangle.

Use a large heart-shaped cookie cutter to cut out 8 large hearts and place four of them on the lined baking sheet.

Take a smaller heart-shaped cookie cutter and cut a heart in the center of the four remaining large cookie hearts.

Gently remove the large heart cut-out and place it on the cookie sheet, leaving behind the small heart. This will be the top layer of your sandwich cookie. You can put the small cut-outs on the baking tray as well and bake them at the same time. Then you can eat them (you won’t use them for the sandwiches). If you find that the dough is too soft to do this step, place the cookie dough back in the refrigerator for 30 minutes until cold enough to work with.

Bake the cookies at 350°F for 11-12 minutes, until lightly golden. Remove pan from the oven and allow cookies to cool completely before filling.

Once ready to fill, spread about 1 tablespoon of jam on top of one of the large cookies. Gently press one of the cookies with the heart cut out on top of the jam, creating a sandwich cookie with a heart shaped ‘window’ in the middle. Repeat with remaining cookies until all sandwiches have been made.

Dust with powdered sugar, and enjoy!

Full tutorial on the La Casa de Sweets site.