Wednesday, June 11, 2008

Jam Jam Cookies



3/4 cup shortening
1 cup brown sugar
3/8 cup corn syrup
2 eggs
finely grated peel of a lemon
3 cups flour
1 tsp baking powder
1 tsp baking soda

Cream shortening, sugar and syrup, add eggs and lemon peel and mix well.
In another bowl mix the dry ingredients and mix all togetheruntil it forms a ball.
Roll out the dough fairly thin and cut out rounds with a cookie cutter.
Place on pans, you can place them quite close together, they don't spread very much.
Bake in 375 oven for 8 min
When cookies are cool put a tsp of jam on one cookies and top with another one.
Yields: approx 30 jam jams.

I use homemade wild plum jelly but any jam will do.
I make these at Christmas and other special times.
These cookies freeze well, that is if they make it to the freezer..

18 comments:

  1. Oh Betty. I remember these...they were such a favorite of mine. I will have to add yet another item to my weekend baking! Sigh. But these are easy enough for me, right?

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  2. These are Christmas cookies to me. . . . my mom always used Damson Plums when she made them . . wild plum jam. .sounds yummy.
    Your picture of them is really nice. .

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  3. Hey! The blogging world didn't stop while I was out and about.
    Always fun to see what's next! My mom was telling me that she's been trying to get this recipe from someone who doesn't seem to want to give it away.
    Well, the box that I'm going into is not going to be a recipe box. =)

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  4. These are always the ones I go for on a Christmas cookie tray, but I would eat one anyday. This blog may just make us all break out of our mold of seasonal choices and bake them at any old time of the year just 'cause we want to.

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  5. betty......this is too funny i took pictures and all, and was going to post the recipe......then i was also going to do the cinnimon twists..........i guess mennos have alot of similar recipes!!!

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  6. These were Christmas cookies at our house also...and my dad's favorite. Now my step-mom makes them, and everyone loves them...except me. But thanks for the recipe...I bake for the people I love!

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  7. Question. Do you find it makes a difference which brand of shortening you use? I find that I have several recipes that I have to stick to a certain brand to get the right texture and flavor. Kathy

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  8. Kathy, I usually use Crisco shortening but have used lard and sometimes 1/2 shortening and 1/2 marg. It doesn't seem to matter.

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  9. faith my mom only made this at christmas ,my brother ate them by the dozen!!!

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  10. great cookies . my family loves these

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  11. I know that this may sound like a very silly question to most people, but baking is so new to me that I hesitate to ask, but I must since I am determined to do some Christmas baking this year. But first off, what is 3/8 of a cup and if I don't have corn syrup can I use pancake syrup or is that very important?

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    Replies
    1. take a 1/8 cup measure and fill it 3 times. Or 2 tablespoons is 1/8 cup so 6 tablespoons would be 3/8 cup

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  12. newbeebaker..the best substitute that I know of would be honey for corn syrup. And 3/8 cup would be 1/4 cup plus 2 tablespoons.

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  13. What size cookie cutter do you use? I have several round ones.

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    Replies
    1. Sorry Tracey, I must have forgotten to answer this one. I use approx a 2" round cookie cutter. You can use a smaller size if you want them to be dainty little cookies.

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  14. Thanks for clarifying the 3/8 cup...never seen it written like that before.

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  15. can i use butter instead of the shortening?

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    Replies
    1. I think it would be alright to use butter instead of shortening.

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