BLUEBERRY JAM SANDWICH COOKIES
Provided by Lori Longbotham
Categories Cookies Mixer Dessert Bake Picnic Kid-Friendly Father's Day Blueberry Summer Shower Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 24
Number Of Ingredients 13
Steps:
- For jam:
- Combine blueberries, fruit pectin, and butter in large nonstick skillet. Stir constantly over medium-high heat until mixture boils. Add sugar and return to boil, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Remove from heat. Transfer mixture to small glass bowl; cover and chill until jam is cold, at least 6 hours (jam will thicken slightly while chilling). DO AHEAD: Can be made 1 week ahead. Keep chilled.
- For cookies:
- Using electric mixer, beat butter, 1 cup sugar, lemon peel, and salt in large bowl until light and fluffy, about 2 minutes. Add yolks and beat until blended. Add flour in 2 additions, beating just until blended after each addition. Gather dough together; divide in half. Place 1 dough half on sheet of waxed paper or parchment paper. Form dough into 1 1/2-inch-wide square or round log; smooth with dampened fingers. Wrap log in waxed paper. Repeat with second dough half. Chill dough until firm, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Position rack in center of oven and preheat to 400°F. Line 2 large rimmed baking sheets with silicone baking mats, smooth side up, or parchment paper. Cut dough logs into scant 1/4-inch-thick squares or rounds. Arrange on prepared baking sheets, spacing 2 inches apart. Sprinkle half of dough squares or rounds generously with raw sugar (leave remaining plain).
- Bake cookies, 1 sheet at a time, until edges are light golden, 10 to 12 minutes. Transfer cookies to rack and cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
- Just before serving, spread 1 generous teaspoon jam over bottom (flat side) of each plain (not sugared) cookie. Top each with sugared cookie, sugared side up, and serve.
- Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
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
TOASTED ALMOND AND BLUEBERRY JAM SANDWICH COOKIES
These are soft blubeberry jam cookies that can of course be filled with other flavors..rolling of this soft dough between sheets of wax paper to prevent it from sticking to the rolling surface is necessary
Provided by grandma2969
Categories Dessert
Time 43m
Yield 10 cookie sandwiches
Number Of Ingredients 9
Steps:
- sift the flour and salt into a medium bowl and set aside.
- In a large bowl,using an electric mixer on medium speed, beat the butter and 3/4 cup powdered sugar until smooth and slightly lightened in color, about 1 minute on low speed. Stop the mixer and scrape down the sides of the bowl as needed during mixing.
- On low speed, mix in the vanilla, almond extract and ground toasted almonds.(see note at bottom).
- Mix in the flour mixture just until the flour is incorporated adn the dough holds together.
- Divide the dough in half and form in two 6" disks.
- Wrap each one in plastic wrap and refrigerate the dough until it is cold and firm enough to roll, about 40 minutes.
- Preheat the oven to 325°F.
- Line 2 baking sheets with parchment paper.
- Remove one piece of dough from the refrigerator.
- Put the dough between 2 large sheets of wax paper and roll it into a rectangle about 12 x 8" and 1/4" thick.
- Remove the top sheet of wax paper and discard it.
- Use a cookie cutter to cut out 3 1/2" circles (or any shape you like) from the dough, leaving the cookies on the wax paper.
- Turn the wax paper over, peel off the paper and use a metal spatula to help place the circles 1" apart on one of the prepared pans--(the cookies do not spread much).
- Set aside the dough scraps.
- Using a clean piece of wax paper, roll and cut the second piece of dough.gather together all the dough scraps, forming a smooth disc and repeat the rolling and cutting process -- you should have 20 cookies.
- Cut a 1" circle (or other shape) from the center of half of the cookies and remove those shapes(circles) from the cookies. The wide end of a pastry tube works well for cutting the circles -- the dough "holes" can be baked along with the cookies for snacks.
- Bake the cookies one sheet at a time until the edges are light brown and the tops firm, about 18 minutes.
- Cool, the cookies for 5 minutes on the baking sheets and then wide a wide metal spatula, transfer them to a wire rack to cool completley.
- Turn the cookies without the holes, bottom side up leaving a 1/4" plain edges, spread a rounded tsp of jam over each one.
- Sift powdered sugar over the cookies with holes, and place them on top of the jam-covered cookies.
- The cookie sandwiches can be stored in a tightly covered container at room temperature for up to 3 days.
- The prep time does not include chilling time.
- I find that toasting whole almonds takes me about 15 minutes. In a 325° preheated oven in single. I can always start to smell them just before they are golden. I cool them before finely chopping them or grinding them in a food processor.
Nutrition Facts : Calories 408.5, Fat 26, SaturatedFat 12.3, Cholesterol 48.8, Sodium 127.3, Carbohydrate 39.3, Fiber 2.3, Sugar 15.5, Protein 6
BLUEBERRY FREEZER JAM
A quick and easy way to enjoy your favorite fruit freezer jam.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT10m
Yield 50
Number Of Ingredients 4
Steps:
- Stir sugar and blueberries together in a bowl; let stand for 10 minutes, stirring occasionally.
- Stir lemon juice and pectin together in a separate small bowl; add to blueberry mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the blueberry into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Let stand at room temperature for 24 hours until set.
- Refrigerate for up to 3 weeks or freeze for up to 1 year. Thaw in refrigerator.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 16.9 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 16.6 g
EASY SMALL-BATCH BLUEBERRY JAM
Simple and easy, the delicious flavor of the blueberries takes center stage.
Provided by Deb C
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 16
Number Of Ingredients 4
Steps:
- Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 17.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 0.4 mg, Sugar 16.1 g
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- Combine blueberries, fruit pectin, and butter in large nonstick skillet. Stir constantly over medium-high heat until mixture boils. Add sugar and return to boil, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Remove from heat. Transfer mixture to small glass bowl; cover and chill until jam is cold, at least 6 hours (jam will thicken slightly while chilling). DO AHEAD Can be made 1 week ahead. Keep chilled.
- Using electric mixer, beat butter, 1 cup sugar, lemon peel, and salt in large bowl until light and fluffy, about 2 minutes. Add yolks and beat until blended. Add flour in 2 additions, beating just until blended after each addition. Gather dough together; divide in half. Place 1 dough half on sheet of waxed paper or parchment paper. Form dough into 1 1/2-inch-wide square or round log; smooth with dampened fingers. Wrap log in waxed paper. Repeat with second dough half. Chill dough until firm, at least 4 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.
- Position rack in center of oven and preheat to 400°F. Line 2 large rimmed baking sheets with silicone baking mats, smooth side up, or parchment paper. Cut dough logs into scant 1/4-inch-thick squares or rounds. Arrange on prepared baking sheets, spacing 2 inches apart. Sprinkle half of dough squares or rounds generously with raw sugar (leave remaining plain).
- Bake cookies, 1 sheet at a time, until edges are light golden, 10 to 12 minutes. Transfer cookies to rack and cool completely. DO AHEAD Can be made 3 days ahead. Store airtight at room temperature.
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