Jam Jams

Jam Jams are one of those heritage cookies that grandmothers made without a second thought and modern bakers have mostly forgotten. Two soft, chewy cookies sandwiched around a thick smear of jam or apple butter. Simple as that.

The dough comes together with brown sugar, shortening, and corn syrup, which gives these cookies their signature chewiness and keeps them soft for days. You add flour until the dough is stiff enough to roll out and cut. That “to taste” flour amount is old-school recipe writing, but figure on roughly 3 to 3 ½ cups to get a dough that holds its shape without cracking.

Roll the dough on a floured surface to about ¼ inch thick. Too thin and they’ll crisp up instead of staying soft. Too thick and the centers won’t bake through. Once cooled, match them up in pairs and spread your filling generously on one side before pressing them together.

Kitchen Tips

• Chill the dough for 30 minutes if it’s too sticky to roll. Cold dough holds its shape better when cutting
• Use a round cookie cutter for classic Jam Jams, about 2 to 3 inches across
• Don’t overbake. Pull them when the edges are just set but the centers still look slightly underdone. They firm up as they cool
• Fill only when completely cool or the jam will melt and slide out

Variations

• Use strawberry jam or fig preserves for a different filling flavor
• Add a teaspoon of cinnamon to the dough for a spiced version
• Drizzle a thin powdered sugar glaze over the tops for a dressed-up finish