Butter Sugar Cookies with Milk Jam

Ingredients for the Butter Sugar Cookies:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup (1 stick) unsalted Real California butter, room temperature
• 1 large egg
• 1 tablespoon Real California milk
• 1 teaspoon vanilla extract
• About 1/2 cup Milk Jam (see recipe below)

Directions for the Butter Sugar Cookies:

Prep time: 35 minutes, plus time for dough to chill
Cook time: 10 minutes

1. In a medium bowl, combine flour, baking powder and salt. Set aside.
2. In the bowl of a stand mixer or in a large bowl using a hand mixer, cream together sugar and butter, beating until light and smooth; add egg, milk and vanilla, beating until smooth.
3. Gradually add flour mixture and mix until just combined.
4. On a lightly floured surface, shape dough into a 3/4-inch-thick disk; wrap in plastic and refrigerate for at least 1 hour or as long as overnight.
5. Arrange 2 racks in the oven and preheat to 400°F. Line 2 baking sheets with parchment; set aside.
6. On a lightly floured surface, roll dough out to a scant 1/4-inch thick. Use a 2-inch round biscuit or cookie cutter to cut dough in circles. Use a 3/4-inch round cookie cutter to cut half of circles into rings or donut shapes. Gather scraps, roll out dough and repeat.
7. Place cookies on the prepared baking sheets, about 3/4-inch apart, and bake just until edges start to become light brown, 8 to 10 minutes, switching places halfway through; transfer to a wire rack to cool thoroughly.
8. Place about 1 teaspoon Milk Jam onto each round cookie. Top each with a cookie ring, sandwiching jam between cookies. Makes about 2 dozen.

Ingredients for the Milk Jam:

• 1 quart Real California milk
• 1 1/4 cups sugar
• 3/4 teaspoon baking soda
• 1/2 vanilla bean, split and scraped

Directions for the Milk Jam:

Prep time: 5 minutes
Cook time: 2 to 2 1/2 hours

1. In a medium saucepan over medium-high heat, combine milk, sugar, baking soda and vanilla bean (seeds and pod) and bring to a boil, stirring to dissolve sugar.
2. Reduce to a simmer and cook, stirring and scraping bottom and sides of the saucepan occasionally, until mixture has a dark caramel color and a jam-like texture, 2 to 2 1/2 hours (watch carefully to keep from boiling over, especially during first 30 minutes). (To test texture, spread thin layer on a plate and place plate in freezer to cool.)
3. Strain jam through a fine-mesh sieve, pressing on solids; set aside to cool thoroughly before using. Makes about 1 1/4 cups.