Tempting Tuesdays ~ Jammie Dodgers

To go with the SciFi theme of tonight's episode of Gray Matters, I decided to make a treat that the eleventh incarnation of Doctor Who favorited.

Since I'm not a fan of fish fingers and custard, I decided to give these cookies a whirl. These Jammie Dodgers are a popular treat in the UK, but not mass produced in the US. They are such a fun cookie you can dress up in several different ways. It is basically a window cookie with your favorite jam in the middle. You can cut out any shape you want for your window to make it fit the mood of any occasion. I adapted this recipe from The Baker Upstairs.


2 cups + 2 tablespoons flour
1 cup confectioner's sugar
pinch salt
1 cup plus 2 tbsp cold butter cut in cubes
3 tsp vanilla extract
1 large egg plus one egg yolk
12 teaspoons of jam (I used strawberry)

In a large bowl, mix together the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Whisk together the egg, egg yolk, and vanilla, then add to the dry mixture and mix until a soft dough forms. Wrap in plastic wrap and chill in the fridge for 15-30 minutes.

Roll the dough between two pieces of parchment paper. After you’ve rolled it out to your desired thickness (mine are about 1/4 inch thick), place it on a baking sheet and chill in the fridge for 30-35 minutes or in the freezer for 20 minutes. When chilling complete, pull out dough and flip over. Peel off bottom side paper then replace, that way when cutting the cookies they will lift off the paper with ease. Flip back over and remove top sheet and cut cookies into circles (I used a cookie cutter about 2 inches in diameter). 

This is where I ran into a bit of a problem. I tried to make them look pretty with the scalloped edges and small heart cut outs, but when they baked, the cookies didn't keep there shape.

Instead, I cut them into circles and had a little more luck with them staying in that shape.  
Bake at 325˚ for 10 minutes, or until very lightly browned on the bottom. Let cool slightly, then cut out the center shape in half of the cookies. Spoon about 1 teaspoon of jam onto the bottom halves of the cookies. Top with the other half, and put back into the oven for 5 minutes to set the jam. Let cool 15-20 minutes before removing from the pan.