Raspberry Jam Jams
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen cookies
  • 1 cup salted butter, quite soft
  • 1 cup brown sugar, packed
  • 6 tbsp Roger's Golden syrup, or corn syrup
  • 2 eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 2 tsp baking soda
  • 3½ cups all-purpose flour - or enough to make a soft dough, plus more for the counter
  • good quality seedless raspberry jelly (or any jam of your choice, really)
  1. Cream the butter and sugar together until fluffy and light, about 2 minutes.
  2. Beat in the syrup for a minute, then the eggs and vanilla. Beat until light, about 2 minutes.
  3. Stir in the baking soda and gradually add the flour, one cup at a time. If it seems too wet, add a little more. According to mom, the dough should be quite soft.
  4. Scrape into a bowl, cover and chill for at least 2 hours or overnight.
  5. Lightly flour your counter. Preheat the oven to 350F.
  6. Roll the dough out until thin, about ⅛ inch thick.
  7. Cut the dough into your desired shapes.
  8. Place these on a parchment-lined bake sheet. Bake for 7 minutes if they are small like mine, or longer, if they are bigger.
  9. Cookies should still be soft in middle, but starting to brown around the edges. Remove from the oven and immediately spread jam on one "base" side and top with the more decorative cookie.
  10. Set aside to cool and repeat the process until all of the dough is rolled out and baked off.
  11. Store the jam jams in an airtight container at room temperature for a few days, or freeze for up to three months.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/countdown-to-the-holidays-day-1-with-sweetsugarbean/