These cookies are my absolute favourites at Christmastime and they are a must-have when we put together a cookie tray. They also hold a special place in my heart, as they were something that I used to bake with my Oma. My mom and I are super lucky, as we managed to get a usable recipe from her, before she passed away. We make them now and I don’t think I’ll ever not make them without thinking about her.
Jam-jams do bear a remarkable resemblance to the very popular Imperial cookies, but they are considerably smaller and the cookie itself is more of sugar cutout cookie. It also gives a better balance between cookie and jam, as I find that Imperial cookies usually end up being too much cookie for the amount of jam.
- 1 cup butter, room temperature
- 1 egg yolk
- 2 cups flour
- 3/4 cup sugar
- 1 jar jam - raspberry is the best, but apricot will also work, or simply your favourite!
- Preheat oven to 350F.
- Cream butter until smooth. Add sugar, egg yolk and flour. Mix until the dough comes together. You can mix the last few crumbs in by hand.
- Roll out very thin (between 1/8" and 1/4") and cut with small round cookie cutter - no bigger than 1 3/4" across. A glass will also work if you don't have the proper cookie cutter.
- Bake in 350F oven for 10-12 minutes. You want to see just the slightest golden brown edge when baking. These cookies really benefit from keeping a close eye on them.
- Once cool, fill them with the jam of your choice and sandwich the cookies together.
- *This recipe really works best if all ingredients are at room temperature.
- *The dough can be made ahead of time, and chilled.
- *Take the dough out well before you plan on baking (at least an hour). It gets very hard in the fridge and takes time to come to room temperature. You can work the dough a bit with your hands to get it pliable - don't be discouraged if the dough is still very stiff when you begin.