Jammie Dodgers
Adorable Jammie Dodgers feature tart strawberry jam sandwiched between buttery shortbread cookies for a gorgeous treat that will be the star of any dessert spread!
Servings: 18 Jammie Dodgers
Ingredients
- ¾ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract, optional
- 2 cups all-purpose flour
- strawberry jam, or your favorite jam
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper.
- Add ¾ cup unsalted butter, ½ cup granulated sugar, and ½ teaspoon salt to a large bowl. Beat with the paddle attachment of a stand mixer or with a hand mixer until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add 1 large egg, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract, and beat until well combined. You will likely need to scrape down the bowl two or three times to make sure everything is completely incorporated.
- Add 2 cups all-purpose flour in 2-3 additions, scraping down the bowl as needed, until the flour is completely incorporated.
- Dust a clean surface lightly with flour. Roll out the dough until it is ¼ inch thick. Use a 1 ½-inch round or scalloped cookie cutter to cut out as many rounds as possible, kneading together the scraps and rerolling the dough as needed.
- Use a ½-inch heart or circle cookie cutter to cut out a hole in the center of half of your cut-out cookies. Press together the cut-out scraps and use them to roll out more cookies.
- Place the cookies on the prepared cookie sheets, leaving 1 inch between them. Chill in the freezer for 5 minutes. Once they have chilled, bake for 7-8 minutes, until the edges are just barely turning light golden brown. Remove from the oven and let the cookies cool completely on the cookie sheet.
- Once the cookies are cooled, use a spoon to spread a scant teaspoon of jam. You can use your favorite kind. I used strawberry jam, in the center of the cookies without the cut-out. Top each one with a cookie with a cut out to form the sandwich.
Nutrition
Calories: 144kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 69mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 250IU | Calcium: 6mg | Iron: 1mg
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