Jam Jam Cookies
4.1k
Jam filled cookies, traditionally from Eastern Canada but popular around the world. Some know this as a Christmas cookie but it's good any time of year.
Ingredients
| ¾ | cup |
butter
or shortening, softened |
|
| ½ | cup |
brown sugar
|
* |
| ½ | cup |
light corn syrup
or agave |
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
lemon zest
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 ½ | cups |
fruit jam
or jelly, any kind, apricot works well |
* |
Directions
In a medium bowl, cream together the butter and brown sugar. Beat in the eggs, corn syrup and lemon zest.
In another bowl sift or whisk together the flour, baking soda, baking powder and salt.
Add the wet ingredients to the dry and stir together until combined. Refrigerate until ready to use.
Roll out the dough on a well floured surface fairly thin and cut out rounds with a cookie cutter.
Place on an ungreased baking sheet and bake at 375℉ (190℃) F for 8 minutes.
Transfer to a wire rack to cool.
Once the cookie are cool, place a teaspoon of your favorite jam or jelly onto the bottom of one of the cookies and top with another one.
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Nutrition Facts
Serving Size 17g (0.6 oz)Amount per Serving
Calories 6443% of calories from fat
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
9%
Trans Fat
0g
Cholesterol 16mg
5%
Sodium 36mg
1%
Total Carbohydrate
3g
3%
Dietary Fiber 0g
1%
Sugars g
Protein
2g
Vitamin A 2%
•
Vitamin C 0%
Calcium 1%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
Canada
I love these cookies
about 4 years agoWould these freeze well?
about 3 years agoYes, they freeze well. Happy baking :)
happyzhangbo
Canada
Do these get soggy after you freeze them?
about 3 years agoLove to make this cookies make them every christmas you can freeze them
about 2 years agoI don't have corn syrup. Is there anything else I could use in place of it?
almost 2 years agoHoney, maple syrup or 1 cup of fine sugar mixed with 1/4 hot water all work well.
over 1 year agoMexico
How much salt??
about 1 year agoUnited States
Haven't made yet. Looks delicious!
about 1 year agoMy aunt used to make these. What she would do once they were cooled and assembled, was seal them in a container for a day or so. This would allow the jam to really swap into the cookie and make for a really nice soft, slightly chewy cookie.
about 1 year agoWhen my grandmother was still alive she made jam jams every week and they were very good I loved her jam jams very much.
about 1 year agoGabi-Dale
How much salt? It’s not indicated.
3 months agowe make something similar as a french Canadian old family recipe but we use molasses instead of corn syrup and no lemon zest, they are a family favourite at Christmas
about 1 month ago