Jim Jams Sandwich Cookies
Nov 13, 2022 18:06:27 GMT -5
Post by Shoshanna on Nov 13, 2022 18:06:27 GMT -5
Jim Jams
Yield: Approximately 30 Cookies
Author: Mandy Rivers | South Your Mouth
PREP TIME: 20 MINCOOK TIME: 10 MINTOTAL TIME: 30 MIN
An old-fashioned heirloom cookie recipe for molasses cookie sandwiches filled with raspberry jam.
INGREDIENTS
1 cup butter, at room temperature
1 cup dark brown sugar
2 eggs
1/2 cup molasses
1 teaspoon vanilla
2 teaspoons baking soda
1/2 teaspoon salt
6 cups flour
Raspberry jam
Powdered sugar for dusting (optional)
INSTRUCTIONS
Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper or spray lightly with cooking spray.
Beat butter and brown sugar with an electric mixer until smooth.
Add eggs, molasses, vanilla, baking soda and salt then continue mixing until well combined.
Mix in flour, one cup at a time, until dough pulls away from the bowl and is no longer sticky. See notes below.
Liberally flour a clean countertop or other work surface.
Roll and cut the dough in two batches. Remove half of the dough then, using your hands, shape it into a disc (think large hockey puck).
Place the dough disk onto the floured work surface then sprinkle with more flour. Roll dough approximately 1/4 inch thick.
Using a biscuit cutter or cookie cutter cut dough into circles (I used a 3-inch biscuit cutter).
Place cookies onto prepared cookie sheets at least one inch apart then bake at 350 degrees for approximately 10 minutes or until cookies are just starting to brown on the bottom.
Let cookies cool in pan 10 minutes then remove to a clean surface.
Repeat until all cookies are baked.
Cool cookies completely then assemble Jim Jams by spreading jam on the back side of one cookie then topping with another to make a “sandwich”.
If desired, sprinkle Jim Jams with a light dusting of powdered sugar.
Store in an air-tight container at room temperature for up to one week.
NOTES:
The amount of flour needed has a lot to do with how you measure it. If you scoop the flour with your measuring cup, thus really packing it in, you will likely need less flour. If you spoon the flour in then level with a knife (the method recommended by bakers), you will likely need more. The goal is to have a consistency that is dry enough to roll and work with without being too stiff.
The cookies get better the longer they set. The first day, the cookies will still be crisp which makes them hard to eat. Once the cookies become softer and more cake-like they are at their best!
Feel free to use any jam or preserves in these!
The jam is easier to spread if you stir it vigorously to make it smoother.
Light brown sugar can be used but dark brown sugar has more molasses flavor.
link
Yield: Approximately 30 Cookies
Author: Mandy Rivers | South Your Mouth
PREP TIME: 20 MINCOOK TIME: 10 MINTOTAL TIME: 30 MIN
An old-fashioned heirloom cookie recipe for molasses cookie sandwiches filled with raspberry jam.
INGREDIENTS
1 cup butter, at room temperature
1 cup dark brown sugar
2 eggs
1/2 cup molasses
1 teaspoon vanilla
2 teaspoons baking soda
1/2 teaspoon salt
6 cups flour
Raspberry jam
Powdered sugar for dusting (optional)
INSTRUCTIONS
Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper or spray lightly with cooking spray.
Beat butter and brown sugar with an electric mixer until smooth.
Add eggs, molasses, vanilla, baking soda and salt then continue mixing until well combined.
Mix in flour, one cup at a time, until dough pulls away from the bowl and is no longer sticky. See notes below.
Liberally flour a clean countertop or other work surface.
Roll and cut the dough in two batches. Remove half of the dough then, using your hands, shape it into a disc (think large hockey puck).
Place the dough disk onto the floured work surface then sprinkle with more flour. Roll dough approximately 1/4 inch thick.
Using a biscuit cutter or cookie cutter cut dough into circles (I used a 3-inch biscuit cutter).
Place cookies onto prepared cookie sheets at least one inch apart then bake at 350 degrees for approximately 10 minutes or until cookies are just starting to brown on the bottom.
Let cookies cool in pan 10 minutes then remove to a clean surface.
Repeat until all cookies are baked.
Cool cookies completely then assemble Jim Jams by spreading jam on the back side of one cookie then topping with another to make a “sandwich”.
If desired, sprinkle Jim Jams with a light dusting of powdered sugar.
Store in an air-tight container at room temperature for up to one week.
NOTES:
The amount of flour needed has a lot to do with how you measure it. If you scoop the flour with your measuring cup, thus really packing it in, you will likely need less flour. If you spoon the flour in then level with a knife (the method recommended by bakers), you will likely need more. The goal is to have a consistency that is dry enough to roll and work with without being too stiff.
The cookies get better the longer they set. The first day, the cookies will still be crisp which makes them hard to eat. Once the cookies become softer and more cake-like they are at their best!
Feel free to use any jam or preserves in these!
The jam is easier to spread if you stir it vigorously to make it smoother.
Light brown sugar can be used but dark brown sugar has more molasses flavor.
link
