This recipe is from Fine Cooking Magazine, May, 2005 and the cookies are soft and chewy, with a texture reminiscent of lady fingers. They work just as well as single cookies, without making them into jam sandwich cookies. 

Ingredients: 

1. 1 ½ cups all-purpose flour
2. ½ teaspoon salt
3. ¼ teaspoon baking powder
4. ¾ cup unsalted butter, room temp
5. 1 ¼ cups sugar
6. 1 ½ tsp. vanilla extract
7. 2 large eggs
8. jam

Pre-heat oven to 375 degrees and line two baking sheets with parchment and arrange oven racks in the middle of the oven. 

1. Mix the flour, salt, baking powder and set aside.
2. In a medium size bowl, beat the butter and sugar until light and fluffy.
3. Add the vanilla extract and eggs and continue beating until well blended.
4. Add the flour mixture and mix on low-speed until well blended, about 30 seconds.
5. Using a 1 tablespoon cookie scoop drop on cookie sheets 3” apart.  The cookies spread!
6. Carefully place the baking sheets into the oven.  These cookies tend to travel.
7. Bake until golden brown, about 10-12 minutes.
8. Set the baking sheet on cooling rack and cool on the rack for about 5 minutes before transferring them to cooling racks.
9. When cookies are totally cooled, match up the cookies as to size and shape and     then spread jam on one cookie and top with another one.