Jammie Dodgers

Jammie Dodgers with a Newfoundland favorite, Bakeapple (Cloudberry) Jam

Jammie Dodgers with Raspberry Jam

I recently watched a special baking episode of the River Cottage cooking series from the UK and one of the featured recipes was a homemade version of what may be the most popular cookie in the British Isles, the Jammie Dodger. Wikipedia reports that 30% of the households buy the commercially produced version of this cookie. It's basically just a simple shortbread with raspberry
jam but it's simplicity is also what makes it great. This may be the best "cuppa tea" cookie ever.

For over 120 other cookie ideas, check out this growing photo gallery on our

Pinterest Cookie Board.

Makes about 12-14 large 3 inch cookies

Sift together in a large bowl:

• 2 cups flour
• 1 cup icing sugar
• pinch salt

Rub into the dry ingredients with your fingers:

• 1 cup plus 2 tbsp cold butter cut in cubes

 When the mixture becomes crumbly, like a coarse meal whisk together:

• 3 tsp vanilla extract
• 2 large egg yolks

Add to the crumbly dry mixture and mix in until a soft dough forms. Wrap the dough in plastic wrap and chill in the fridge for at least a half hour.

Roll the dough out between two pieces of lightly floured parchment paper to about 1/8 of an inch thick. Cut out cookies using a 3 inch cutter and place on a parchment lined baking sheet. Cut circles or hearts or whatever shape you like out of the centers of half of the cookies.

Bake at 350 degrees F for 15 - 20 minutes, just until they start to brown slightly at the bottom edges but are still very pale. Remove from the oven and spoon 1 rounded teaspoon of raspberry jam onto the middle of the bottom halves of the cookies and spread out only slightly to about 3/4 of an inch from the edge of the cookie. Carefully lay the top halves of the cookies onto the jam and press down lightly.

Return to the oven for an additional 5 to 6 minutes. This will heat up the jam to a point where it will stick the two cookie halves together.

Cool on the baking sheet for 10 minutes before transferring the cookies to a wire rack to cool completely.