By Giselle Courteau
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  • 470 grams (3-1/4 cups) all-purpose flour
  • 1-3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 225 grams (1 cup) unsalted butter, at room temperature
  • 200 grams (1 cup + 2 tablespoons firmly packed) golden brown sugar
  • 2 large eggs, at room temperature
  • 120 grams (1/3 cup) light corn syrup
  • 1 teaspoon vanilla extract or paste
  • About 1-1/2 cups jelly, for filling


  1. Preheat your oven to 350°F (180°C). Line the baking sheets with parchment paper.
  2. Sift together the flour, baking soda, and salt. Set aside.
  3. Place the butter and brown sugar in the bowl of a stand mixer. Cream on medium speed for two minutes, or until light and fluffy. Scrape down the sides of the bowl as needed.
  4. Add the eggs, corn syrup, and vanilla and mix until well incorporated.
  5. Turn the mixer down to low speed and add the flour mixture. Mix until just combined, scraping down the sides of the bowl as needed.
  6. Divide the dough and shape it into two flat round circles, wrap them in plastic wrap, and refrigerate for at least one hour, until chilled.
  7. On a lightly floured surface, roll out the dough to about 1/2 centimeter thick. Using cookie cutters, cut out shapes and gently place about five centimeters apart on the baking sheets. Continue to re-roll dough scraps and cut shapes until all the dough has been used.
  8. Bake for 12 to 14 minutes, until the cookies have darkened slightly.
  9. While the cookies are still warm, sandwich pairs of cookies with a layer of jelly.


Excerpted from Duchess at Home by Giselle Courteau. Text copyright © 2019 Giselle Courteau. Design and Photography © 2019 Sarah Hervieux. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.


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This recipe appears in Duchess at Home (© 2019)

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