JAM SANDWICH COOKIES
For bakery-quality cookies in a hurry, just add butter and milk to our Everyday Baking Mix.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 40m
Yield Makes 18
Number Of Ingredients 4
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.
Nutrition Facts : Calories 251 g, Fat 11 g, Protein 2 g
SESAME-AND-JAM SANDWICH COOKIES
Sandwiches for lunch, sandwiches for snacks-these cuties look like mini burgers, so they have extra kid appeal. The cookies come out of the oven crisp-tender; the jam filling softens them up overnight, making them more like jam-filled cakes the next day.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 20 sandwich cookies
Number Of Ingredients 11
Steps:
- Position oven racks in the top and bottom thirds of the oven, and preheat to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and sugar in the bowl of a stand mixer on medium-high speed until fluffy, about 2 minutes. Reduce the speed to medium, beat in the egg and vanilla until well combined, then beat in the tahini until smooth. Reduce the speed to low, then beat in the flour mixture until the dough comes together (it will be quite soft). Cover and refrigerate for 30 minutes (the dough will be soft but rollable).
- Put the sesame seeds in a small bowl. Roll teaspoonfuls of dough into 1-inch balls, roll them in the sesame seeds and space them about 1 1/2 inches apart on the prepared baking sheets.
- Bake the cookies until just puffed, lightly golden brown and just firm, about 12 minutes, rotating the pans halfway through. Let the cookies cool in the pan on a wire rack for 5 minutes, then transfer them to the rack to cool completely.
- To assemble: Spread 1/2 teaspoon jam on a cookie, then top with another cookie, pressing gently. Keep in an airtight container for 2 days; they will soften overnight.
HAM AND JAM SANDWICH
Nothing can compare to jambon-beurre, the iconic Parisian sandwich, which is really just a baguette with salted European butter and unsmoked ham. This rendition expands on that perfect trinity with a few additional pantry ingredients: Jam plays well with ham (like in a Monte Cristo), and Dijon and black pepper bring spice and spirit. Smoked ham adds yet another layer of savoriness, but any thinly sliced ham will work. The result is a hearty, complex but still delicate meal, appetizer or pick-me-up. While ham and jam sandwich doesn't roll off the tongue quite like jambon-beurre, you have permission to call it a ham-jam-sam, if you like.
Provided by Ali Slagle
Categories lunch, snack, sandwiches, main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the baguette into four equal pieces by cutting the baguette in half crosswise, then cutting each half in half. Slice each piece through the middle to split it. Arrange the pieces cut-side up.
- Spread butter on the tops and bottoms of each quarter. If using unsalted butter, sprinkle lightly with salt. Spread Dijon on one side and jam on the other. Pile the ham on the bottom pieces, then season with black pepper. Top the sandwiches and press firmly. Wrapped and refrigerated, the sandwich will keep for up to 1 day.
JAMMIE DODGERS (JAM SANDWICH COOKIES)
I can't believe this recipe hasn't been posted! Jammie Dodgers are really yummy biscuits (cookies) that are popular in U.K., I always associate them with parties when I was little. They're like linzer cookies but thicker and more kid-friendly. This recipe was originally from the Australian taste.au site but I've changed it slightly to make them taste more authentic. Preparation time includes chilling.
Provided by RainbowBubbles
Categories Dessert
Time 40m
Yield 12 biscuits/cookies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Cream the butter and sugar togerther until pale and fluffy, then stir in flour and cornstarch to form a dough, adding more flour if necessary.
- Chill the dough wrapped in cling film for 20 minutes, then roll out to about 5mm thick (I find it easier to do this between two sheets of cling film or greaseproof baking paper).
- Cut out 12 rounds (about 2 1/2 inch), then cut a smaller heart shape (ot circle if you can't find a cutter) in the centre, about an inch in size. Re-roll dough if needed using the scraps to make 12 more 2 1/2 inch rounds.
- Bake for 8-10 minutes, then cool on a wire rack. When cooled, sandwich together with a little bit of warmed jam and sprinkle with a bit of sugar of you like.
Nutrition Facts : Calories 137.8, Fat 6.9, SaturatedFat 4.3, Cholesterol 17.9, Sodium 1.3, Carbohydrate 18.2, Fiber 0.3, Sugar 8.4, Protein 1.1
JAM FILLED BUTTER COOKIES
This cookie recipe has been in my mother's family for more years than I've been alive. It's my favorite cookie; my comfort food!
Provided by MKHG
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 5
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.
Nutrition Facts : Calories 82 calories, Carbohydrate 10.5 g, Cholesterol 21.5 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 29.2 mg, Sugar 4.9 g
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5/5 (4)Category DessertCuisine AmericanTotal Time 40 mins
- In the bowl of an electric mixer, mix the flour, sugar and salt until combined, about 5 seconds. With the mixer on low, add the butter one piece at a time; continue to mix until the mixture looks crumbly and slightly wet, about 1 to 2 minutes longer. Add the vanilla and cream cheese and mix on low until the dough just begins to form large clumps, about 30 seconds.
- Turn the dough out onto the countertop and form into two 4-inch disks. Wrap in plastic and refrigerate until they begin to firm up, 20 to 30 minutes.*
- Preheat the oven to 375° F. Roll out one of the dough disks to an even 1/8-inch thickness. Cut into desired shapes cutting a hole in the center of half the cookies. Place cookies on a parchment lined baking sheet about 1 1/2-inches apart. Repeat with second dough disk.
- Bake until the edges of the cookies are light golden brown, about 10 minutes, rotating the baking sheet halfway through baking time. Cool cookies on wire rack.
JAM SANDWICH COOKIES RECIPE | REAL SIMPLE
From realsimple.com
3/5 (184)Total Time 2 hrs 30 minsServings 30Calories 139 per serving
- With an electric mixer, beat the butter and granulated sugar at medium-high speed until pale and fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix).
- Form the dough into 2 disks and wrap in plastic. Chill until firm, at least 1 hour and up to 2 days.
- Heat oven to 375° F with the racks in the upper and lower thirds. Line 2 baking sheets with parchment. Working with 1 disk at a time (keep the remaining disks chilled), on a lightly floured surface, roll the dough out ¼ inch thick. Using a lightly floured 1½-inch round cookie cutter, cut the dough into circles and place 2 inches apart on the prepared baking sheets. (If the dough becomes too soft, chill briefly on a baking sheet.)
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