Hatch Green Chile Shortbread Cookies

Instructions

1. 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. 2
   With the mixer on low speed, slowly add flour, followed by Hatch Green Chiles and beat just to blend.
3. 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. 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. 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. 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. 7
   Jam: Add the Hatch Green Chiles to a large pot.
8. 8
   Stir in the vinegar, salt, and sugar. Bring the mixture to a boil for 10 minutes, stirring often.
9. 9
   Add the liquid pectin and boil for 1 more minute.
10. 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.