Besos are Mexican cookies.

Ingredients:

Cookie

• 165g butter, softened but still firm
• 3/4 cup granulated sugar
• 3 eggs
• 4 cups premium flour
• 2 tsp active dry yeast
• 1.5 tbsp baking powder
• 2 tbsp vanilla extract

Interlayer

• 1.5 tbsp. jam or marmalade
• 1 cup melted butter (for greasing)
• 2 cups granulated sugar (for sprinkling)

Preparation:

1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until fluffy and pale yellow. Add the eggs one at a time, mixing thoroughly after each addition.
   
   In another large bowl, combine the flour, yeast, and baking powder. Add the flour mixture, 1 cup water, and vanilla extract to the creamed butter and mix everything together on low speed. Then increase the speed to medium and knead until the dough is smooth and soft, with a thick texture, about 15-20 minutes (my results varied—I kneaded for a total of 3-5 minutes).
2. Preheat oven to 175°C.
3. Using a 60 ml ice cream scoop or 1/4 cup measuring cup, drop the dough into hemispherical shapes, spacing them 5 cm apart, onto a non-stick baking sheet or one lined with parchment paper.
4. Bake for 15-20 minutes or until golden brown (time will vary depending on the size of the cookies you scoop out. I used a small 3/4 teaspoon ice cream scoop and baked for 10-13 minutes). Let the cookies cool completely.
5. Spread about 1 tablespoon of jam or confiture on the underside of one half. Place the other half on top, flat side facing the filling, to form a cookie sandwich. Using a pastry brush, brush the assembled besos with melted butter and roll them in sugar, shaking off any excess. Store sugar cookies in an airtight container at room temperature (the sugar will melt in the refrigerator)..