Jam Jams
photo by Saturn
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
24 cookies
ingredients
- 236.59 ml margarine (you can use butter, I always do)
- 118.29 ml molasses
- 118.29 ml brown sugar
- 1 egg
- 4.92 ml baking soda, dissolved in
- 44.37 ml hot water
- 2.46 ml salt
- 4.92 ml vanilla
- 473.18 ml flour (or more as needed to make a stiff dough for rolling)
- 118.29 ml raspberry jam
directions
- Cream together margarine and brown sugar. Beat in egg, molasses until fluffy.
- Add soda with water, salt and vanilla.
- Stir in eough flour to make a stiff dough for rolling.
- Roll out 1/8th inch thick and cut into circles. (about 1 1/2 inches across).
- Bake at 350*F for 8 to 10 minutes.
- Cool on wire racks.
- When cool put together in pairs with jam in the middle.
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Reviews
-
Oct 17, 2005: These were a big hit! But I have to say that they were very hard to work with. It may have been that I used margarine instead of butter. I couldn't get the dough to go stiff. It was very oily. As I was rolling the cookies out, the dough was breaking up. I eventually got them rolled out and they cooked up like a dream in 10 minutes. I took these to my sons' school for the teachers and they all seemed to enjoy them. My son managed to snag a couple and he loved them as well. We used KITTENCAL's Homemade Marshmallow Fluff #75813 to "fill" them. If I were to use butter for these, I think it would turn out less oily. I will try them again with butter. The flavour was excellent and well worth the effort. UPDATE: I have now made these numerous times! I only use butter now. It is well worth it. My fiance rushes home from work whenever I make these. They are one of his favourite. My sons also get excited when they see the big lump of brown cookie dough sitting on the counter. I can't thank you enough for this wonderful recipe.
Tweaks
-
Oct 17, 2005: These were a big hit! But I have to say that they were very hard to work with. It may have been that I used margarine instead of butter. I couldn't get the dough to go stiff. It was very oily. As I was rolling the cookies out, the dough was breaking up. I eventually got them rolled out and they cooked up like a dream in 10 minutes. I took these to my sons' school for the teachers and they all seemed to enjoy them. My son managed to snag a couple and he loved them as well. We used KITTENCAL's Homemade Marshmallow Fluff #75813 to "fill" them. If I were to use butter for these, I think it would turn out less oily. I will try them again with butter. The flavour was excellent and well worth the effort. UPDATE: I have now made these numerous times! I only use butter now. It is well worth it. My fiance rushes home from work whenever I make these. They are one of his favourite. My sons also get excited when they see the big lump of brown cookie dough sitting on the counter. I can't thank you enough for this wonderful recipe.
RECIPE SUBMITTED BY
MarieRynr
Chester, 0