Friday, December 23, 2011

Seasonal goodies: Jammy Dodger Cookies

And again with the butter cookie theme, the last of this year's Christmas treat baking was a homemade version of the very English Jammie Dodgers. Every bit as good, I'm sure, and even better when made with real butter and homemade plum jam.

They may not have been in Grandma's recipes, but I'm sure she won't mind me using her wedding china to model them.
Jammy Dodger Cookies

Cream together thoroughly 2/3 cup of butter and 1/2 cup of sugar. Add 2 tablespoons of milk, 1 egg, and 1 teaspoon of vanilla.

In a separate bowl, mix together 2 1/2 cups of flour, 1/4 teaspoon of salt, and 1/4 teaspoon of baking soda.

Add the flour to the butter mixture and mix lightly until blended.

Roll out on a floured surface to about 1/8th inch thick. Cut with a round 2-1/2 inch cookie cutter. Place half of the rounds on a baking sheet and spread a teaspoon of jam or jelly in the middle. Add a thin smear to the outer edges to help the layers stick together. Use a small cookie cutter to cut a hole in the middle of the remaining rounds, or cut a hole with a knife. Lay these rounds on top of the jam-covered rounds. Dip a fork in sugar and gently press the edges together.

Bake at 350 degrees F for 12 to 15 minutes until lightly brown.

Just for extra, I took the tiny cut-outs, brushed them with jam, dipped them in colored sugar, and baked them about 8 minutes for teeny sugary butter cookies.

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