Jam Sandwich Cookies Recipes

JAM SANDWICH COOKIES

Jam Sandwich Cookies image

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

Ingredients

4 cups Everyday Baking Mix, spooned and leveled
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/2 cup whole milk
3/4 cup seedless jam or jelly

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

Sesame-and-Jam Sandwich Cookies image

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

Ingredients

1 1/4 cups whole-wheat pastry flour (see Cook's Note)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup tahini
1/2 cup white sesame seeds
1/3 cup your favorite jam or preserves

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.

JAMMIE DODGERS (JAM SANDWICH COOKIES)

Jammie Dodgers (Jam Sandwich Cookies) image

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

Ingredients

100 g unsalted butter
100 g caster sugar
100 g plain flour (sifted with cornstarh)
25 g cornstarch (sifted with flour)
seedless raspberry jam (thicker is better)

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

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