Recipe

Step 1: Preheat oven to 350°F.

Step 2: Combine flour, cornstarch and salt in a bowl.

Step 3: Combine butter and sugar in a separate large bowl and cream together until smooth. Gradually beat in flour mixture.

Step 4: Roll 1 tbsp dough at a time into a small ball. Flatten with your fingers until 1/4″ thick. Place 1/2″ apart on buttered baking sheets.

Step 5: Bake for 12 minutes, or until creamy coloured and firm to the touch. Cool on wire racks.

Step 6: Spread 1/2 tsp jam on half the cookies. Top with remaining cookies.

Step 7: Beat together icing sugar, butter and milk in a small bowl. Add a little more icing sugar if necessary to make it spreadable.

Step 8: Spread icing over cookies. Top each with a dried cherry. Let sit for 30 minutes before serving.

Makes 30 sandwich cookies

For another easy dessert recipe, try Lucy Waverman and James Chatto’s Spiced Pear Tarts.

Reprinted with permission from Lucy Waverman’s A Year In Lucy’s Kitchen (2009 Random House Canada).