Jam Jam Cookies 1981 Recipes

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.

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 JAM COOKIES 1981

Steps:

• Combine shortening, sugars,vanilla, and beat well.
• add eggs and salt.
• add milk with the 1/2 tsp soda dissolved in it.
• add flour and baking powder.
• Make a soft dough.
• Roll on a floured board and cut with a glass in rounds Bake 375 degrees for 11 minutes.
• Until nicely browned.
• Cool on a rack.
• Smear jam onto the underside of a cookie and place another cookie over to make a sandwich cookie or add some marshmallow fluff on one side and jam on the other and sandwich together also.
• Sometimes we ice with a butter icing one cookie, jam on the other then place them back to back.

JAM-STRIPE COOKIES

Steps:

• Preheat oven to 350 degrees. On a large piece of parchment or waxed paper, roll out 1/2 recipe all-in-one cookie dough into a 12-inch square. Trim edges with a sharp knife.
• Cut square into four 3-inch strips. Refrigerate until firm, about 10 minutes.
• Spread top side of 3 strips of dough with 1 tablespoon seedless jam. Stack strips, and end with the plain strip. Press stack firmly to adhere. Refrigerate until firm, 20 minutes.
• Using a long, serrated knife, cut stack crosswise into 1/2-inch-thick slices, and arrange, cut side down.
• After forming cookies, place on parchment-lined baking sheets, 1 inch apart. Bake until pale golden, 13 to 15 minutes, rotating sheets halfway through.