Hatch Green Chile Shortbread Cookies

Ingredients

• 1/2 cup plus 1 tablespoon cold salted butter, cut into 1/2-inch pieces
• 1/4 cup granulated sugar
• 1/8 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 1 1/8 cups all-purpose flour
• 1/4 cup deseeded and diced Hatch Green Chiles
• 1 large egg, beaten
• Demerara sugar for rolling
• Flaky sea salt
• 1 package (16 ounces) Hatch Green Chiles, deseeded and diced (Medium recommended)
• 3/4 cup apple cider vinegar
• 1/4 teaspoon salt
• 3 cups sugar
• 1.75 ounce package pectin (Sure Jell Original recommended)

Instructions

1. Shortbread: Using an electric mixer and a medium bowl, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until light and fluffy, 3 to 5 minutes.
2. With the mixer on low speed, slowly add flour, followed by Hatch Green Chiles and beat just to blend.
3. Using a large piece of plastic wrap to cover dough, use your hands to form the dough into a log shape that is 2 to 2¼ inches in diameter. Chill until firm, about 2 hours.
4. Preheat oven to 350°F. Line a rimmed baking sheet. Brush outside of logs with egg wash and roll log in Demerara sugar.
5. Slice each log into 1/4-inch-thick rounds. Arrange on prepared baking sheet about 1 inch apart and sprinkle with sea salt. Bake until edges are beginning to brown, 12 to 15 minutes. Let cool before making your jam sandwiches.
6. Once cookies are cool, place a scoop of jam between two cookies. Gently press cookies together, allowing jam to spread to the edge.
7. Jam: Add the Hatch Green Chiles to a large pot.
8. Stir in the vinegar, salt, and sugar. Bring the mixture to a boil for 10 minutes, stirring often.
9. Add the liquid pectin and boil for 1 more minute.
10. Remove the pot from the heat. Pour the jam to within 1/4-inch of the top of clean mason jars and allow to cool on the counter.