Jam Jams Food
NANA'S JAM-JAMS
I can't wait to make these again to share with friends; They have such a wonderful flavor! Crispy and sweet, a perfect bake sale selection.
Provided by Lindsey Cook
Categories Cookies
Time 20m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees.
- 2. In you stand mixer, cream butter and sugar.
- 3. Once creamed, add eggs. Continue to beat until smooth and very creamy.
- 4. In a separate bowl, sift together flour, baking soda, baking powder, and salt.
- 5. Once combined, gradually add into the cream mixture. Mix well, then add in vanilla.
- 6. Roll dough into small balls, place on prepared cookie sheet (parchment paper or non-stick mat) then flatten with the bottom of a cup coated in powdered sugar.
- 7. Bake for about 10-12 minutes, depending on your oven. You want them to be a light golden brown. If you prefer a crispier cookie, bake for 13-14 minutes. Spread raspberry jam over cookies while they are still warm. Press another cookie on top. Serve them on your Nana's china, or whatever you have on hand. Nana wrote in her original recipe to hide 5 if you want any for yourself. They go quick!
JAM JAMS
My good friend Leona gave me this recipe years ago when my children were all very small. They loved these cookies and so did I. Real good with a nice cold glass of milk.
Provided by MarieRynr
Categories Dessert
Time 25m
Yield 24 cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 165.2, Fat 7.9, SaturatedFat 1.4, Cholesterol 8.8, Sodium 199.2, Carbohydrate 22.4, Fiber 0.3, Sugar 11.6, Protein 1.4
JAM JAMS
This is my all-time favourite cookie recipe - a pair of sugar cookies, a layer of raspberry jam, and a dusting of sugar, mmmmm. Let these cookies mellow for a few days after assembling for a delicious soft texture. (Most of the cooking time is for chilling)
Provided by Lumberjackie
Categories Dessert
Time 4h
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter. Add the brown sugar and granulated sugar, and beat until light and fluffy. Beat in the egg and then the vanilla.
- Sift or stir together the flour, baking soda, and cream of tartar. Gradually add the dry ingredients to the creamed mixture, stirring just until blended. Divide the dough in half, wrap it in waxed paper, and chill it for at least 3 hours.
- Working with 1 portion at a time, roll the dough out to the thickness of 1/4 inch (5mm) or less. With a 2 1/2 inch (7 cm) round cutter, cut out the cookies. With a very small round cutter, cut a hole out of the centre of half of the cookies. With a metal spatula, transfer the rounds to ungreased baking sheets, spacing them about 1 1/2 inches (4 cm) apart.
- Bake the cookies in a 375°F oven for about 8 minutes, or until lightly browned. Let the cookies cool on wire racks.
- Sprinkle icing sugar on the cookies with the holes. Spread the whole cookies with jam and top each with a sugared cookies.
Nutrition Facts : Calories 142.8, Fat 8, SaturatedFat 4.9, Cholesterol 29.1, Sodium 111.9, Carbohydrate 16.7, Fiber 0.3, Sugar 8.6, Protein 1.4
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