JELLY DONUT COOKIE SAMMIES

STEP 1

Heat the oven to 325°F. Pan-spray two half-sheet pans.

STEP 2

Roll the donut wafer dough out onto a clean, lightly floured surface and use a rolling pin to smooth to a 1⁄4-inch thickness.

STEP 3

Use a large (about 4-inch) round cookie cutter to cut as many rounds as possible (you can always re-use the dough scraps, too). Then use a small (about 2-inch) round cookie cutter to cut small circles out of the inside of the large rounds so you are left with O-shaped rounds. Use a flat spatula to transfer all the rounds to the prepared sheets.

STEP 4

Bake at 325°F until golden brown around the edges, about 10 minutes. Cool completely on the pans.

STEP 5

Load the jelly into a zip-seal bag or piping bag and cut a tiny hole in one end. On half of the cookies, trace a solid line of jelly around the inner and outer edges of the donut shape to form a sort of “retaining wall.” Then fill in the center of the cookies (between the jelly borders) with a light coating of jelly. Top with the remaining half of the cookies.

STEP 6

Dust the cookie sandwiches with a little confectioners’ sugar and serve. Store in an airtight container at room temperature for up to 5 days.