Valentine’s Jam Cookies 1½ dozen cookies 15–20 minutes Akiko White, Founder & Owner, Aloha Bites | Kailua, Hawaii

These jam-filled sugar cookies are a sweet way to share aloha — one bite at a time.

Ingredients for Valentine’s Jam Cookies:

• 1 cup unsalted butter, slightly softened
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ¾ teaspoon salt
• ½ teaspoon baking powder
• 3½ cups all-purpose flour
• zest of 1 lemon
• juice of ½ lemon
• 1 jar Aloha Bites Lilikoi Jelly (or preserve of choice)
• powdered sugar, for dusting

Ingredients for Aloha Bites Lilikoi Jelly:

• 3 cups The Perfect Purée Passion Fruit Concentrate, thawed
• 1½ cups water
• 1 box SURE-JELL Original Premium Fruit Pectin
• 6 cups sugar, measured into a separate bowl

Method for Passion Fruit Jelly:

1. Assemble new jars and lids and have workstation ready for processing before beginning.
2. Combine The Perfect Purée Passion Fruit Concentrate and water in a 6- or 8-quart saucepan. Bring to a boil. Stir in pectin and return to a full rolling boil (a boil that does not stop bubbling when stirred) over high heat, stirring constantly.
3. Stir in sugar. Return mixture to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat and skim off any foam with a metal spoon.
4. Ladle immediately into prepared jars, filling to within ¼ inch of tops. Wipe jar rims and threads with a clean cloth. Cover with two-piece lids. Screw bands tightly. Flip jars upside down and set timer for 5 minutes, turning the jars right side up when the timer ends. If the lids spring back, they are not sealed, and refrigeration is necessary.

Method for Valentine’s Jam Cookies:

Prep:

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a medium bowl, sift together flour, baking powder, and salt; set aside.
3. In a large mixing bowl, cream butter and sugars together until light and fluffy.
4. Add eggs and vanilla extract, mixing until fully combined.
5. Gradually add the flour mixture to the butter mixture, mixing until a smooth dough forms.
6. Chef’s note: If you’re not ready to bake, you can refrigerate wrapped dough for up to 1 week, or freeze it for up to 3 months.

Rolling and Cutting:

1. If your kitchen is warm and the dough feels soft, chill it in the refrigerator for 10 minutes before cutting.
2. Line each baking sheet with parchment paper. Prepare an additional sheet of parchment for rolling out the dough.
3. Lightly flour the parchment to prevent sticking.
4. Roll out half of the dough to approximately ¼-inch thickness.
5. Cut cookies into desired shapes, making pairs — one solid and one with a ‘peek-a-boo’ cutout in the center.
6. Transfer cookies to the prepared baking sheet, leaving space between each cookie.

Baking:

1. Bake for 7–10 minutes, or until edges are just beginning to turn golden.
2. Transfer cookies to a wire rack and cool completely before assembling.

Assembly:

1. Dust the tops of the peek-a-boo cutouts with powdered sugar.
2. Place about 1 teaspoon of jam in the center of each solid cookie. Spread it gently to cover the peek-a-boo window area.
3. Sandwich the cookies together, being careful not to touch the tops where the powdered sugar sits.
4. Finished cookies can be frozen for up to 6 months.