The dough is only slightly sweet, with a delicate crumb and a soft texture. It's more like pie crust dough than sugar cookie dough, so I started with cold butter and cut it into the flour rather than creaming it with the sugar (FYI - creaming butter gives you a fluffy texture, whereas keeping it cold and cutting it in gives you a flakier texture). You could easily make these as thumbprint cookies, instead of pockets.
Jam pockets (makes almost 2 dozen cookies, recipe from me)I think I nailed it. These are soft and not too sweet, and the jam is the real star.
2 cups flour
1/2 cup powdered sugar
1/2 tsp salt
1 cup butter, cold & cut into cubes
1 tsp vanilla
*In a food processor, combine the flour, sugar and salt until mixed. Toss in the butter and give it a few long buzzes, until it resembles coarse cornmeal. Toss in the egg and vanilla and buzz a couple more times, until a very soft dough forms. Wrap in Saran and refrigerate for a couple hours.
*Roll the dough out (about 1/8" thick, if you're fussy) and cut circles. I don't have a circle cookie cutter, so I just used a drinking glass. Add a dollop of jam to the middle of each circle and gently fold the edges inward, overlapping in the middle. Or you could just fold it into a half circle and completely close the pocket, but then you can't see what kind of jam you're getting before you bite into it.
*Bake in a 375 degree oven for about 10 minutes. The bottoms should be just faintly brown, the tops will not be. Cool and devour. Sprinkle with powdered sugar or superfine baker's sugar if desired.
*I am completely in shock that Poul's even has a website. It is teeny tiny, located in a random strip mall, and appears to be most popular with blue haired people that drink endless cups of (incredibly cheap) coffee. But they have the best cookie selection ever. As much as I love cupcakes and french macarons, it makes me a little sad that the humble cookie is so underrated these days. Luckily, Poul's hasn't changed their options in 30 years, so we're safe there.