These are similar to linzer cookies in which the jam is sandwiched between two cookie disks. This recipe is actually called "dame blanche" which translates to white lady, which I guess is because the white color of cookie dough. One reference says that this is a traditional French cookie of vanilla infused butter cookies with raspberry/strawberry jam for the filling. And there’s not much more to find for dame blanche cookie information on the Internet but I found a lot of ice cream recipes called Dame Blanche which consists of vanilla ice cream drizzled with lots of rich chocolate sauce. It’s kind of like hot fudge sundae Belgian style 
I made mine with homemade blueberry jam last week and today I’m gonna share the recipe. A simple cookie with lotsa flavors. Be sure to use vanilla bean for the maximum flavor.
Blueberry Jam Cookies or Blueberry Dame Blanche
Makes about 26 sandwich cookies
1 vanilla bean or 1 teaspoon vanilla extract
14 tablespoons (1 3/4 sticks) unsalted butter, cold, cubed
1/2 cup almond flour
3/4 cup plus 2 tablespoons confectioners’ sugar, plus additional for dusting
2 large eggs
1 cup pastry flour
1 cup all-purpose flour, plus extra for rolling the dough
Pinch of salt
1/2 cup blueberry jam
Split open the vanilla bean lenghtwise and scrape free the seeds; set the pods and seeds aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, almond flour, sugar and eggs and mix on medium speed for 2 minutes. There should be no visible pieces of butter, the mixture will resemble scrambled eggs. Add the vanilla bean seeds, pastry flour, all-purpose flour, and salt and mix on low speed for 1 minute, or just until everything is incorporated. (Overworking the dough will make it tough.)
Gather the dough and form it into a disk. Seal it in plastic and chill for a minimum of 30 minutes or overnight. (Dough that’s chilled overnight should sit at room temperature for 5 to 10 minutes before being rolled.)
Preheat the oven to 350 degree F and line two baking sheets with parchment paper. Place the dough on a lightly floured work surface and roll it into a 1/8-inch-thick rectangle. Lightly flour the rolling pin or the work surface if either gets sticky.
Use a 2-inch-wide cookie cutter, either fluted or plain, to form the cookies. Cut the cookies and place them about 1 inch apart on the prepared pan. Pan together any leftover dough, gently roll it out, and form more cookies.
Use the base of a 1-inch plain decorating tip to cut the centers from half of the cookies on the baking sheet. Place the cookies on the middle rack of the oven and bake for 10 minutes, or until the cookies have turned light brown. Transfer the baking sheet to a wire rack and cool for a few minutes before transferring the cookies directly onto the wire rack to finish cooling.
To assemble the cookies, spread blueberry jam on each whole cookie; leave 1/4 inch of the entire outside edge free of jam. Place the extra confectioners’ sugar in a fine-mesh sieve and liberally sprinkle the cookies with the cutout centers. Sandwich the sugared tops and the jam-covered bottoms together. The cookies will keep up to 5 days in an airtight container at room temperature.
Source: adapted from Baking from the Heart
Addendum as of June 29, 2009:
Blueberry Jam
Makes six 8-ounce jars
Six 8-ounce canning jars
4 cups fresh blueberries
One 1.75-ounce box powdered pectin
About 4 cups of sugar, use less if blueberries are sweet
1 1/2 tablespoons unsalted butter
Sterilize the jars and lids by placing thme in a stockpot, cover with cold water, bring to a boil, and heat for 3 minutes. Turn off the heat and leave the jars in water until ready to be filled.
In a large, heavy bottomed pan, crush the berries. Start with 1 cup blueberries, gently crush these, then add each subsequent cup, gently pressing them on top of the previous layers.
Add the pectin and bring the berries to a full boil over high heat, stirring constantly with a wooden spoon. Add the sugar and butter and stir until the mixture will not resume a full rolling boil after you stir with the spoon. Stirring constantly, boil the mixture for 1 additional minute, then remove from the heat.
Skim and discard any foam or scum that may have formed on the surface. Immediately fill the hot, sterilized jars with the jam, leaving 1/4-inch head room in each jar. Process the jars according to the manufacturer’s instructions.
I’ve meant to post this with the recipe but I realized too late that I already threw away the box of the milk chocolate wafers that had the recipe. What is it? It is milk chocolate brownies with dried cranberries and walnuts, there’s some orange zest there too. It has nice crackly top, but not so much of a fudgy brownies, it’s a bit crumbly on the edges. Still nice to satisfy my chocolate craving.
