Jam Jam Cookies Food

JAM THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

BUTTER AND JAM THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
• Whisk the flour, baking powder and salt together in a bowl.
• In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
• Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
• Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
• Store cookies in a tightly sealed container for up to 5 days.

JAM JAM COOKIES

Steps:

• In a medium bowl, cream together the butter and brown sugar. Beat in the eggs, corn syrup and lemon zest. In another bowl sift or whisk together the flour, baking soda, baking powder and salt. Add the wet ingredients to the dry and stir together until combined. Refrigerate until ready to use. Roll out the dough on a well floured surface fairly thin and cut out rounds with a cookie cutter. Place on an ungreased baking sheet and bake at 375℉ (190℃) F for 8 minutes. Transfer to a wire rack to cool. Once the cookie are cool, place a teaspoon of your favorite jam or jelly onto the bottom of one of the cookies and top with another one.

SIMPLE JAMMY BISCUITS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Rub the flour, sugar and butter together until the mixture resembles breadcrumbs. Alternatively, you can do this in the food processor. Add enough egg to bring the mixture together to form a stiff dough.
• Flour your hands and shape the dough into a tube, about 5cm in diameter. Cut into 2cm-thick slices and place on a large baking sheet. Space them out as the mixture will spread when baking.
• Make a small indentation in the middle of each slice with the end of a wooden spoon, and drop a tsp of jam in the centre. Bake for 10-15 mins until slightly risen and just golden. Cool on a wire rack.

JAM FILLED BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
• Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

JAM JAMS

Steps:

• Cream together margarine and brown sugar. Beat in egg, molasses until fluffy.
• Add soda with water, salt and vanilla.
• Stir in eough flour to make a stiff dough for rolling.
• Roll out 1/8th inch thick and cut into circles. (about 1 1/2 inches across).
• Bake at 350*F for 8 to 10 minutes.
• Cool on wire racks.
• When cool put together in pairs with jam in the middle.

JAM JAM COOKIES

Steps:

• Mix in order.
• Chill dough in fridge for about half an hour, as they roll out easier that way.
• Roll out and cut cookies in circles.
• Put one piece of dough down on cookie sheet, place a 1/2 teaspoons of jam on, and then cover up with another circle of dough on top, sealing edges.
• Bake about 15 minutes in a 350° oven until golden brown.
• Yields about 24 cookies.

JAM SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a food processor, pulse baking mix and butter until mixture resembles coarse meal. Add milk; pulse until a dough forms.
• Drop dough by heaping tablespoons onto sheets, 4 inches apart. (You will fit about 9 cookies to a sheet; bake in two batches to make a total of 36 cookies.) Bake until cookies begin to turn golden but center is still pale, 12 to 14 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely.
• Spread flat side of half the cookies with 2 teaspoons jam each; sandwich with remaining cookies.

JAMMY DODGERS

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg yolk, water and extract until mixture forms a ball. , On a lightly floured sheet of parchment, roll out dough to 1/8-in. thickness. Transfer dough and paper to a baking sheet; refrigerate until firm, about 10 minutes. Cut with a lightly floured 2-1/2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes. , Bake at 325° until edges are lightly browned, 15-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust window cookies with confectioners' sugar. Spread 2 teaspoons jam on bottoms of solid cookies; top with window cookies.