JAM JAM COOKIES RECIPES

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MARITIME JAM JAM COOKIES | THE ENGLISH KITCHEN



Maritime Jam Jam Cookies | The English Kitchen image

This is a recipe I got from my friend Leona about 40 years ago now. This is a crisp molasses cookie sandwiched together with raspberry jam in the middle. A maritime tradition. The original recipe used margarine. I use butter.

Provided by Marie Rayner

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Number Of Ingredients 9

1 cup (220g) butter
1/2 cup (120ml) mild molasses
1/2 cup (100g) soft light brown sugar, packed
1 large free range egg, lightly beaten
2 tsp baking soda, dissolved in 3 TBS hot water
1/2 tsp salt
1 tsp vanilla
3 1/2 cups (490g) all purpose plain flour
jam for filling

Steps:

  • Preheat the oven to 350*F/180*C/ gas mark 4. Line several large baking sheets with baking paper. Set aside.
  • Cream the butter and sugar together until light and fluffy. Beat in the egg, salt, vanilla and soda until well combined. Stir in the flour to give you a stiff dough.
  • Using a lightly floured rolling pin, roll the dough out on a lightly floured flat surface to 1/4 inch thickness. Cut into rounds using a 2 1/2 inch cutter, gathering up scraps and re-rolling as needed.
  • Place onto a baking sheet leaving 1 1/2 inches between each cookie.
  • Bake for 12 minutes until done. (They will be firm on top and golden brown on the bottoms.)
  • Scoop off onto a wire rack, and repeat baking process until all cookies are baked.
  • Sandwich pairs together with about 1/2 to 3/4 tsp of jam in the center. Store in an airtight container.

JAM FILLED THUMBPRINT COOKIES | ALLRECIPES



Jam Filled Thumbprint Cookies | Allrecipes image

Highlight your favorite fruits with these tasty thumbprint cookies.

Provided by Reynolds Kitchens(R)

Categories     Reynolds®

Total Time 26 minutes

Prep Time 20 minutes

Cook Time 6 minutes

Yield 30 cookies

Number Of Ingredients 8

1 cup unsalted butter, room temperature
⅔ cup granulated sugar
2 large egg yolks large egg yolks
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
¾ teaspoon salt
½ cup assorted stone fruit jam such as peach, apricot or plum
1 sheet Reynolds® Parchment Paper

Steps:

  • Preheat oven to 450 degrees F. Line a baking sheet with Reynolds® Parchment Paper.
  • Beat together butter and sugar with an electric mixer until light and fluffy, about 3 minutes, stopping once or twice to scrape down the sides of bowl with a rubber spatula. Beat in egg yolks and vanilla extract. Reduce mixer speed and add flour and salt and mix until just incorporated.
  • Form dough into 1-inch balls and arrange on prepared baking sheet. Using your thumb, flatten balls slightly to make an indentation in the center of each cookie. Bake cookies for 8-10 minutes or until bottoms are just golden.
  • Remove baking sheet from oven. Fill each indentation with a heaping 1/2 teaspoon of jam. Bake for an additional 5 to 6 minutes, or until the edges of cookies are lightly golden. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 120.1 calories, CarbohydrateContent 14.6 g, CholesterolContent 29.9 mg, FatContent 6.5 g, FiberContent 0.2 g, ProteinContent 1.1 g, SaturatedFatContent 4 g, SodiumContent 59.7 mg, SugarContent 7.9 g

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