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    from "Real SimpleŽ magazine"

    To make this recipe in advance, bake the cookies the day before and store them at room temperature. Sandwich them with the jam a couple of hours before you plan to serve them.

    Hands-on time: 35 minutes
    Total time: 1 hour, 15 minutes

    Makes about 36 two-inch sandwich cookies

    1 18-ounce tube sugar cookie dough (such as Pillsbury)
    Flour for the work surface
    3/4 to 1 cup jam (any flavor)

    Print recipe

    Heat oven to 350° F. Cut the dough crosswise into 2 portions; refrigerate 1 portion. Roll the other one on a floured surface to 1/8 inch thick. Using a small (preferably 2-inch) star-shaped cookie cutter, cut the dough into cookies. Repeat with the remaining dough. Bake until golden around the edges, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat with the remaining dough, re-rolling the scraps. Turn half the cookies upside down and spread with about 1/2 teaspoon of jam each. Sandwich with the remaining cookies.
    CALORIES 83.42(32% from fat); FAT 2.94g (sat 0.75g); PROTEIN 0.62mg; CHOLESTEROL 4.11mg; SODIUM 62.31mg; FIBER 0.18g; CARBOHYDRATE 13.72g

    Use Strawberry Jam
    Product nutrition and information
     Quantity Ingredients Est.Price
      Sweet Loren's Heavenly Chocolate Chunk Break & Bake Cookie Dough - $5.99/ea
      Polaner Sugar Free Apricot Jam - $3.99/ea
    You May Already Have
      Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
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