|Jammie Dodgers with a Newfoundland favorite, Bakeapple (Cloudberry) Jam|
|Jammie Dodgers with Raspberry Jam|
jam but it's simplicity is also what makes it great. This may be the best "cuppa tea" cookie ever.
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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.