Directions

1. Cook the honey, milk, and butter in a small saucepan over low heat until the butter melts.

2. Mix together the four, baking powder, cream of tartar, and granulated sugar in a bowl. Pour the butter mixture over the dry ingredients and mix everything together to form a soft dough.

3. Roll the dough out on a piece of parchment paper until it’s about ½ inch thick, then slide the paper onto a cookie sheet, cover with plastic wrap, and chill for 20 minutes.

4. Meanwhile, heat the oven to 350°F and line two cookie sheets with parchment paper.

5. Roll out the dough on a lightly floured surface until ¹⁄8-inch thick and use a 2¼-inch-round cookie cutter to cut out 48 cookies. Put 24 of them on one cookie sheet. Use a 1-inch-round cookie cutter to cut out the middles of the remaining 24 cookies, then put these on the second cookie sheet.

6. Bake 8 to 10 minutes until lightly brown. Transfer the cookies to a wire rack to cool.

7. Dust the 24 cookies with their middles cut out with confectioners sugar. Put ½ teaspoon of the jam in the middle of each of the 24 whole cookies, then position the dusted cookies on top of them.