Empire Cookies with Gin Glaze

• In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add the vanilla and mix to combine.
• Add the flour and salt, and mix on low speed until a dough forms. Pat into a disk, wrap in plastic, and refrigerate until firm enough to roll, between 30 minutes and 1 hour. (Or you can make the dough up to 1 week in advance and refrigerate or freeze it. Bring it to room temperature before proceeding.)
• Preheat the oven to 350°F (175°C). Line three cookie sheets with parchment paper.
• On a floured surface, roll out the dough to ⅛ inch thick. Cut into 48 rounds using a 2-inch fluted cutter. (You may need to gather the scraps and roll again to get the 48.)
• Bake for 10 to 12 minutes, until firm and just golden around the edges. Let cool completely on the pan on a wire rack.

For the Cherry Negroni Jam:

• In a large bowl or container, combine the sour cherries, sugar, and lemon juice and let macerate for at least 15 minutes, or up to 1 week, covered, in the refrigerator.
• Prepare the jars.
• Transfer the mixture to a pot or preserving pan and heat on medium-high, stirring occasionally. When the mixture comes to a boil, ladle out a few cups and carefully purée them (hot liquids can be volatile) in a blender to add body to the jam, since the cherries don’t really break down.
• Return the blended cherries to the pan and boil hard again, stirring frequently.
• When the jam has reduced and thickened and is looking jammy, slowly add the pectin, stirring constantly. Let the jam cook for a few more minutes until the setting point is reached.
• Remove from the heat and add all the liquor, stirring to combine. Pour into the prepared jars to within ¼ to ⅛ inch of the rim. Remove any air bubbles, wipe the rims if necessary, seal, and invert for 1 to 2 minutes. Flip right side up and let the jam sit, undisturbed, for 24 hours.

To Finish Cookies:

• To finish the cookies, using a mini offset spatula, spread about ½ teaspoon of jam onto the bottom of half the cookies.
• In a small bowl, whisk the icing sugar with the gin until smooth. Dip the tops of the remaining cookies into the glaze, shaking off any excess, and place each one on top of a jam-covered cookie. Place half a cherry in the center of each. Let the glaze set for about 30 minutes before serving or storing between sheets of wax paper. The sandwiched cookies will keep at room temperature in an airtight container for 5 days.