Here in the arctic heart of winter, our dreams of warmer weather can feel impossibly distant. With the vibrant green memories of spring and summer whitewashed by snow, slush, and dormant flora, it’s easy to slip into a mindset oppressed by thoughts of having to weather another month (or more) of polar winds and lifeless landscapes. But, thanks to the wisdom and knowledge passed down by our cooking ancestors, we are able to, in a small but powerful way, capture the sweet aromas, rich colors, and unmatched tastes of the warmer months through the art of preservation and canning. So, in an attempt to celebrate this practice and the joy it can bring, I thought we’d take the time to break open a few of the fruit preserves we set up this past summer and escape from the deep freeze of winter into the warmer embrace of summer harvests!
For today’s warm-weather treat, we’ll be emulating the style of the Jammie Dodger, a British shortbread biscuit that is traditionally filled with raspberry jam. If you, like me, don’t have raspberry jam on hand, any fruit preserve or filling will work for this recipe! With thoughts toward future warmth, and memories of the harvest, let’s dig into some jam sandwich cookies!
Jam Sandwich Cookies / Jammie Dodgers Recipe
Makes around 2 – 2 1/2 dozen cookies
Adapted from a recipe by Gourmet Photography
- 250 grams (~ 1 cup) softened butter
- 150 grams (~ 1 3/4 cup) granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 300 grams (2 cups) all-purpose flour
- Jam or fruit preserve of your choice
- In a medium mixing bowl, beat the butter and sugar with an electric mixture until combined and fluffy. Mix in the egg yolk and vanilla extract.
- Beat in the flour until the mixture begins to clump and forms a crumbly dough. Turn the dough onto a lightly floured surface and need for 1 – 3 minutes, until the crumbles meld into a smooth ball of dough.
- Divide the dough into two equal pieces, wrap each piece in plastic wrap, and refrigerate for at least 30 minutes.
- After the dough has chilled, preheat your oven to 350 F / 175 C and line two baking sheets with parchment paper or baking liners.
- Unwrap the dough and place back onto a floured surface. Flatten the dough with a rolling pin until rather thin (1 cm / 1/3 inch thick). Using a cookie cutter, cut out as many cookies as possible from the first ball of dough. Place the cookies on one of your lined baking sheets and set aside. Repeat this process with the second ball of dough, but with this batch, cut out a small “window” in the center of each cookie with a smaller cookie cutter or other kitchen implement you have on hand (I used a strawberry stem remover).
- Bake each tray of cookies in the preheated oven for 15 – 20 minutes or until the cookies are firm and lightly brown (they will fully harden as they cool). After baking, transfer the cookies to a wire rack to cool completely.
- When your cookies are finished cooling, spoon about 1 teaspoon of jam onto each of the solid cookie halves. Gently top with the “windowed” halves being careful not to crack the cookies.
- Sit back and enjoy a sweet reminder of summer’s warmth!
As always, thanks for stopping by; I hope to see you again soon!
Stay warm and keep digging!