Jam Jam Cookies 1981 Recipes

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In you stand mixer, cream butter and sugar.
• 3. Once creamed, add eggs. Continue to beat until smooth and very creamy.
• 4. In a separate bowl, sift together flour, baking soda, baking powder, and salt.
• 5. Once combined, gradually add into the cream mixture. Mix well, then add in vanilla.
• 6. Roll dough into small balls, place on prepared cookie sheet (parchment paper or non-stick mat) then flatten with the bottom of a cup coated in powdered sugar.
• 7. Bake for about 10-12 minutes, depending on your oven. You want them to be a light golden brown. If you prefer a crispier cookie, bake for 13-14 minutes. Spread raspberry jam over cookies while they are still warm. Press another cookie on top. Serve them on your Nana's china, or whatever you have on hand. Nana wrote in her original recipe to hide 5 if you want any for yourself. They go quick!

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.

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.