Salt-and-Pepper Sandwich Cookies with Strawberry Margarita Preserves

Salt-and-Pepper Sandwich Cookies with Strawberry Margarita Preserves

Active: 1 hr, Total: 1 hr 30 mins, Yield: Makes 18 sandwiches

Ingredients

• 4 cups all-purpose flour

• 2 tablespoons kosher salt

• 4 teaspoons freshly ground pepper

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 pound (4 sticks) unsalted butter, softened

• 3 cups sugar

• 2 large eggs

• Strawberry Margarita Preserves

Directions

1. In a large bowl, whisk the flour with the salt, pepper, baking powder,  and baking soda until evenly combined. In the bowl of a stand mixer fitted with the paddle, beat the butter and sugar at medium speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time until incorporated. Add the dry ingredients and beat at low speed until just combined. 

2. Preheat the oven to 375°. Using a  1 1/2-ounce ice cream scoop or a soup spoon and working in 2 batches, scoop the dough into 11/2-inch balls and arrange them at least 3 inches apart on 2 parchment paper-lined baking sheets. Bake the cookies for 12 to 14 minutes, until set at the edges and lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking. Let the cookies cool for 10 minutes, then transfer them to a rack to cool completely.

3. To serve, spread 1 heaping tablespoon of Strawberry Margarita Preserves on one side of half the cookies. Sandwich with the remaining cookies and serve.

Make-Ahead: The salt-and-pepper cookies can be stored in an airtight container for up to 3 days.