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  Thursday, February 26, 2015
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xtra xtra!
December 24, 2013
Christmas Jam-Jams Prep time: 45 min - Bake time: 6 min
By Lauren Vaughn

The cookie itself is a cross between a sugar cookie but is flakey like a shortbread. The taste of the cookie is light and sweet. I chose to use vanilla extract with a strawberry jam filling, but you can do any number of combinations such as anise or orange or even add some cocoa!

Alright, time to get started! These are the ingredients you will need (as well as cookie cutters of your choice, parchment paper, and two cookie sheets):

3 cups flour
1 and 1/4 teaspoons baking powder
3/4 teaspoon sal
1 and 1/2 cups sugar
3/4 cup butter or margarine, softened
2 eggs

1 teaspoon vanilla extract

Strawberry or any jam of your choice

This batch should make 20-25 cookies, depending on how thin you roll your dough. Remember, we will be sandwiching the halves together so it might feel like you’re making a lot more!

Okay, first things first: pre-heat your oven to 375 degrees. While your oven is preheating beat the softened butter and sugar in a bowl until it is mostly light and fluffy—this will impact the overall texture and flakiness of your cookie so make sure not to overbeat! Then, mix in the eggs and vanilla until they are well-blended. After that, beat the flower into the mixture little by little. Finally for the dough, divide it in half so that you will have enough dough for the top and bottoms of your cookies.

Spread out two pieces of parchment paper with a little bit of flour, and roll both halves of the dough to about 1/8 of an inch (make sure your parchment paper is on top of a cookie sheet). Then pop the raw dough and cookie sheets into the freezer for about 15 minutes. You can repeat the step if the dough becomes too sticky.

Time to take the dough out of the freezer and get out our cookie cutters! I used a star and a round cutter for the center hole on the tops, and just the star for the bottom. You want your tops and bottoms to match. However, make sure to only pop out the centers of half of your cookies! That way when you sandwich the two halves together the jam will show through on the top but be kept in by a solid cookie on the bottom.

Bake these for 6-8 minutes or until slightly golden on the edges. Wait for them to cool completely and then put about a half a teaspoon of jam in the center of each bottom cookie half. Then sandwich on the top halves with the cut-out centers and enjoy! 

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