Makes one 6” cookie (5 layers)
Cookie Cake Rounds (aka our very first recipe- Cut Out Cookies)
Makes one 5-layered, 6” cake
2 sticks butter, softened
1/2 cup light brown sugar
2 1/4 cups flour
1/2 teaspoon salt
Jam Filling
3 Tablespoons of each flavor jam (or ¾ cup single flavor jam or another spreadable filing)
Glaze Frosting
3/4 cup confectioner’s sugar
1 tablespoon milk (or any color/flavor liquid you like!)
Heat oven to 350F.
Make the Cookie Cake Rounds: in a large bowl, mix together butter and sugar until smooth. Measure dry ingredients on top and slowly mix into wet ingredients, stirring just until combined.
With a rolling pin, flatten the dough between two pieces of parchment paper, the length and width of a baking sheet, ¼- inch thick. Peel back the top sheet of paper and using a cake ring or stencil, cut the dough into five 6- inch rounds. Refrigerate or freeze the entire sheet of dough until firm, about 5 minutes.
Pull the sheet of dough from the freezer and peel away the cookie scraps, leaving the 5 rounds intact. Bake the rounds at 350F for 12 minutes or until the rings are a golden brown. Remove the pan from the oven and cool the rounds completely on the hot baking sheet.
While the rounds cool, make the Glaze Frosting: in a small bowl, stir together confectioner’s sugar and liquid until smooth.
Measure then thinly spread each flavor jam onto across the top and just to the edge of one baked and cooled round, leaving one round (the prettiest one) for the top, un-jammed.
Stack each jam topped round on each other, starting with the darkest color jam on the bottom, layering up to the lightest colored jam for top, gently applying pressure as you go to ensure adhesion and a “sandwiched” effect. Gently place the prettiest, unjammed round on top of all and apply one last bit of pressure, aligning all rounds directly on top of one another.
Pour the Glaze Frosting in the center of the top layer and slowly start to spread the frosting to the edges, little by little. The Glaze Frosting will want to continue to spread just a bit, so leave room for that!
Let sit at room temperature for an hour where the Glaze Frosting will set. Wrap well and let sit overnight- the moisture from the jam and frosting will impede the layers of cookie, making a slightly softer, but still everybit at buttery and shortbread-y energy.
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