Jam Jam Cookies

My grandma used to make these at Christmas with Crab Apple Jelly, but they can be good anytime! I made some today with Raspberry & Lemon Jam and Jalapeno Cherry Jam for a sweet treat. Spread the LOVE!


  • 1 cup butter
  • 1 1/3 cups brown sugar
  • 2 eggs
  • 1 tsp lemon juice
  • 2 tsp baking soda
  • 4 cups flour

Preheat the oven to 325F.

Blend butter and sugar, then add in the eggs and lemon juice and blend again. Stir in the baking soda and then add the flour one cup at a time until it is all incorporated. The dough is easy to work with.

Roll it a quarter at a time on a floured surface until it is fairly thin. Cut out circles and transfer them to a parchment lined baking sheet. You can cut a window in half the rounds (or use other fun or seasonal shapes). Makes 2 to 2 1/2 dozen 2.5″ sandwiches, so cut 24 – 36 rounds.

Bake them one sheet at a time for 7 – 9 minutes, or until they start to brown at the edges. When they are cool enough to handle put two together with the bottoms facing in and spread some some jam or fruit butter between them. (A stiffer jam won’t run or squish out.)

This isn’t my grandma’s exact recipe, but it’s pretty close. I adapted it from Edna Staebler’s “Food that Really Schmecks.” A very popular cook book on the other side of my family! (Which was published in 1968 in Ontario’s Waterloo County, if you can find it, it’s a classic!)

Published by lambandchick

Lamb & Chick lives in Comox, BC and is a maker, mom and military spouse. I love to play in the dirt, grow food, sing and walk in the woods. My goal is to raise sheep and chickens and my favourite colour is white.

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