Ingredients
Method
Prepare the Dough:
- In a large mixing bowl, combine the butter, sugar, and salt.
- Beat with a hand mixer or stand mixer (paddle attachment) on medium speed for 3-4 minutes until light and fluffy.
- Add the egg, vanilla extract, and almond extract (if using), and mix until fully incorporated.
- Gradually add the flour in 2-3 additions, mixing on low speed until a soft dough forms.
Roll Out the Dough:
- Lightly flour a clean surface and roll the dough to a thickness of ¼ inch.
- Use a 1 ½-inch round or scalloped cookie cutter to cut out cookie shapes.
- For half the cookies, use a ½-inch heart or circle cutter to create a hole in the center.
Chill and Bake:
- Arrange the cookies on parchment-lined baking sheets, leaving 1 inch of space between each cookie.
- Chill the cookies in the freezer for 5 minutes to help them hold their shape.
- Preheat the oven to 400°F (200°C).
- Bake the cookies for 7-8 minutes, or until the edges just start to turn light golden.
- Let the cookies cool completely on the baking sheets.
Assemble the Jammie Dodgers:
- Spread about 1 teaspoon of strawberry jam onto the flat side of each full cookie (without the cut-out).
- Place a cookie with a cut-out on top of each jam-covered cookie, pressing gently to create a sandwich.
Optional Garnish:
- Dust the top cookies lightly with powdered sugar for an elegant finishing touch.
Notes
- Dough Storage: The dough can be made ahead of time and refrigerated for up to 3 days or frozen for up to 1 month. Let it come to room temperature before rolling out.
- Jam Tips: Use a thick jam to prevent it from oozing out of the cookies. Strawberry and raspberry are classic choices, but you can experiment with other flavors.
- Customization: Feel free to use different shapes for the cut-outs, like stars, circles, or flowers, to match the occasion.
- Storing: Store assembled cookies in an airtight container at room temperature for up to 4 days.