Jam Jams
Soft molasses spice cookies sandwiched together with jam, a Newfoundland lunch-tin classic.
- Prep
- 25 min
- Cook
- 12 min
- Total
- 37 min
- Servings
- 18
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •Baking sheets
- •Rolling pin
- •Round cutter
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 6 g
- carbs
- 32 g
- protein
- 2 g
- calories
- 190
Instructions
- 1
Cream the butter and sugar, then beat in the molasses.
- 2
Dissolve the baking soda in the hot water and stir into the mixture.
- 3
Mix in the flour and spices to form a soft dough; chill for 30 minutes.
- 4
Roll the dough on a floured surface and cut into rounds with a cookie cutter.
- 5
Bake on lined sheets at 180°C for 10-12 minutes until just set; cool completely.
- 6
Spread jam on the flat side of half the cookies and sandwich with the remaining halves.
Chef's tips
Chilling the dough well makes it much easier to roll without sticking, since molasses doughs are naturally soft.
Ingredient substitutions
- partridgeberry jam → raspberry or strawberry jam
Storage
Keeps 5 days in an airtight tin; jam softens the cookies slightly over time, which is traditional.
Reheating
Best at room temperature; no reheating needed.
Common mistakes to avoid
- •Overbaking, which makes the cookies too crisp to sandwich neatly
- •Filling while cookies are still warm, causing jam to run
Serving suggestions
Cooked Jam Jams?
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