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1
Note: This recipe yields 24 cookies, which is 12 sandwiches. These cookies develop better flavor if they are made the day before serving.
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2
In a bowl, whisk together the flour, baking soda and salt.
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3
In a saucepan over medium heat, add butter. Let butter melt, foam and then brown, about 15 minutes. When specks form on the bottom and turn a caramel brown color, pull the pan off of the heat and add the sugar. Stir around a bit, add the vanilla and continue to stir around, allowing it to cool a bit in a large mixing bowl.
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4
Break the egg into a large coffee cup. Add a little of the butter/sugar mix to the cup and whisk a little, then add all to the large bowl and whisk until incorporated. Stir in the flour mixture and allow the batter to cool.
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5
Pat dough into 2 discs, roll each between 2 sheets of waxed paper to 1/4-inch thick. Slide the dough (still in wax paper) onto a baking sheet and freeze to firm, 20 minutes.
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6
Preheat oven to 325u00b0F.
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7
Once firm, remove wax paper and place on a flat surface. Using a 3-inch cookie cutter, begin punching out heart shapes. Re-roll the scraps once and repeat with remaining dough. You may need to stick the wax paper back in the fridge for a few minutes before cutting the next batch.
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8
Set cookies on 2 parchment-lined baking sheets and bake until barely beginning to color, 12-13 minutes. Cool on a rack.
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9
Warm the jam in the microwave for about 30 seconds, until it becomes spreadable. Using a pastry brush, glaze the flat side of all cookies and begin to assemble them into sandwiches.
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10
Place the hearts in an airtight container and resist eating them until the next day.
