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1
Combine butter, sugar, egg, cream and vanilla.
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2
Then add salt, baking powder and flour, and beat until just combined, forming a soft dough.
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3
Form into flattened disk, cover, and refrigerate 1 hour.
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4
Place dough between two large pieces of parchment paper, and roll out to 1/8 inch thickness.
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5
Cut out as many 2-inch round cookies as you can, placing on a lined baking sheet.
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6
Use a linzer cookie cutter or a 1-inch round cookie cutter to create center holes in half of the rounds.
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7
Chill all dough you aren't working with, including all the cutting scraps, in the refrigerator before rolling them out again to make more rounds.
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8
Chill cut-out dough 10-15 minutes, if possible, before assembling cookies, so cookies won't lose their shape when handling.
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9
Preheat oven to 350 degrees F when ready to assemble and bake.
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10
To assemble, fill a small piping bag (or a quart-size resealable plastic food storage bag with the tip of one of its bottom corners snipped off) with the jam.
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11
Squeeze 1/2 teaspoon of the jam onto the center of each bottom round of dough.
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12
Top with the second rounds that have a hole in them, pressing gently to create a sandwich.
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13
Space cookies 1 inch apart and bake one sheet at a time for 10 to 12 minutes or until the edges are barely golden brown.
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14
To make lemon-thyme sugar: Whisk together zest, sugar and thyme leaves.
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15
While cookies are still hot on the baking sheet, immediately sprinkle them with lemon-thyme sugar, then transfer the cookies to a wire rack to cool completely.
