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Jam Jams

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Member since 2007

Serves | Prep Time | Cook Time 8


1 cup butter
1/2 cup lightly packed brown sugar
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
icing sugar
raspberry jam

In a large bowl, cream the butter.

Add the brown sugar and granluated sugar, and beat until light and fluffy.

Beat in the egg and then the vanilla.

Sift or stir together the flour, baking soda, and cream of tartar.

Gradually add the dry ingredients to the creamed mixture, stirring just until blended.

Divide the dough in half, wrap it in waxed paper, and chill it for at least 3 hours.

Working with 1 portion at a time, roll the dough out to the thickness of 1/4 inch (5mm) or less. With a 2 1/2 inch (7 cm) round cutter, cut out the cookies.

With a very small round cutter, cut a hole out of the center of half of the cookies.

With a metal spatula, transfer the rounds to ungreased baking sheets, spacing them about 1 1/2 inches (4 cm) apart.

Bake the cookies in a 375 F oven for about 8 minutes, or until lightly browned.

Let the cookies cool on wire racks.

Sprinkle icing sugar on the cookies with the holes.

Spread the whole cookies with jam and top each with a sugared cookies.

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