Well, lookie here, them jam sandwich cookies, huh? Folks call ‘em all sorts of things, like sandwich biscuits over in England and all them fancy places. Some even call ‘em bullseye somethin’-or-other, but I just call ‘em tasty, that’s what. They ain’t nothin’ complicated, just two thin cookies with some jam squished in between. Perfect for dunkin’ in your coffee, y’know?
Now, these here cookies, they got jam in ‘em. Raspberry jam, mostly, but I reckon you could use any kind you like. Strawberry, grape, heck, even that fancy apricot stuff if you’re feelin’ highfalutin. Just don’t go puttin’ too much in there, or it’ll squish out all over the place and make a mess. And nobody likes a sticky mess, am I right?
These ain’t them hard, crunchy cookies, neither. They got a little bit of crunch to ‘em, but they’re mostly soft and chewy. That’s what makes ‘em so good for dunkin’. You dunk ‘em in your coffee, and they soak up all that coffee goodness. Oh, it’s just heavenly, I tell ya. Makes an old lady like me feel young again, almost.
- First off, you gotta get yourself some flour. Just plain old flour, nothin’ fancy.
- Then you need some butter. Gotta be room temperature butter, mind you. If it’s too cold, it won’t mix right. And if it’s too melted, well, then you got a whole other mess on your hands.
- Sugar, you need sugar. Can’t have cookies without sugar, that’s just common sense.
- And almonds. Now, these ain’t always in them cookies, but I like to put ‘em in sometimes. Gives ‘em a little somethin’ extra. You gotta toast ‘em first, though, and then grind ‘em up real fine. Don’t wanna be chokin’ on no big chunks of almonds, now do we?
Mix all that stuff together, then you roll it out real thin. Cut it into shapes, whatever shapes you like. I like to use circles, but you can use stars, hearts, even little gingerbread men if you’re feelin’ festive. Bake ‘em in the oven till they’re golden brown, then let ‘em cool. Don’t go tryin’ to put the jam on ‘em when they’re hot, or you’ll just end up with a gooey mess.
Once they’re cool, you spread some jam on one cookie, then slap another cookie on top. And there you have it, a jam sandwich cookie. Easy as pie, ain’t it? Even an old lady like me can do it, so you ain’t got no excuse.
Now, about keepin’ these cookies. You can leave ‘em on the counter for a few days, but they won’t last long like that. Kids and grandkids will gobble them right up. Best to put ‘em in the icebox if you want ‘em to last longer. Or you can even freeze ‘em, they do alright in the freezer. Just gotta let ‘em thaw out before you eat ‘em, unless you like eatin’ rocks, that is.
So there you have it, everything you need to know about making jam sandwich cookies. They ain’t fancy, they ain’t complicated, but they sure are tasty. And that’s all that matters, right? Now go on and make yourself a batch. You won’t regret it.
And don’t forget to share ’em with your neighbors. Sharing is caring, y’know. Even if them neighbors are a bit nosey and always borrowin’ your sugar. A little kindness goes a long way, that’s what my mama always said.
So go on, get bakin’! Your tummy will thank ya.
Tags：[cookies, jam, sandwich, dessert, baking, recipe, homemade, sweet, treat, snack]
