Friday, December 5, 2014

Jam Jam Cookies


  
These cookies are a special treat for Christmas or really for anytime. For flashback Friday I am bringing back my recipe for my recipe for jam jams. I like to use homemade plum jelly for the filling but raspberry jam is very good too. These cookies freeze very well.

  • 3/4 cup butter
  • 1 cup brown sugar
  • 1/2 cup corn syrup
  • 2 eggs
  • Rind of a lemon, finely grated
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda 


  1. Cream together butter, sugar and syrup, add eggs and grated lemon rind and mix well.
  2. In another bowl mix dry ingredients. Stir into wet ingredients until combined.
  3. Roll out dough fairly thin, approx 1/8" and cut out rounds with a 1 3/4" cookie cutter.
  4. Place on pans, you can place them quite close together, they don't spread very much.
  5. Bake in 375º oven for 6 minutes.
  6. Cool cookies completely.
  7. When cookies are cool put a tsp of jam on one cookie and top with another one.
  8. Yields: approx 52 jam jams.



31 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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    2. Make sure to use corn syrup, pancake syrup is something entirely different. Good luck with your Christmas baking!...we all had to learn. so relax and enjoy it!

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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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  16. Thanks for posting this cookie recipe had been looking for it long time, just baked them and the are good

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    Replies
    1. Good to hear that you liked them. I wonder what kind of jam you used??

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  17. mmmh, lecker!!! danke für die schönen bilder, einen schönen nikolausabend wünscht dir angie

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  18. These will be great for a Tea Party..can't wait to try them thanks for sharing the recipe.. with love Janice

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  19. Would there be an alternative for corn syrup? Don't know it here in Germany!

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    Replies
    1. I found this online..'For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water.' Honey might work too but I haven't tried either one of these. Hope this helps.

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  20. agave syrup is a good substitute for corn syurp

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  21. has anyone tried omitting the lemon rind. just don't have a lemon at home and would like to make these.

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    Replies
    1. Tracy..I like the taste of lemon in these cookies but I'm sure you could omit it.

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  22. We don't get corn syrup easily in the UK, I usually sub golden syrup. It may change the taste to slightly caramel-ly (a bit like if you use a light brown sugar), but they will still be good!

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  23. My Mom would always make these at Christmas. I started making them for my kids....now my grandkids...a real holiday tradition. We use maple syrup instead of the corn syrup. Makes them very yummy:)

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