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Cindy’s Jam Jams

Posted by On 22-12-2021
A Picture of Cindy's Jam Jams Cookies on a white plate

Cindy’s Jam Jams

Invited to a last-minute holiday lunch and need to take a goodie tray? Try Cindy’s Jam Jams. You’ll be everyone’s favourite Christmas Angel.

Jam Jams Ingredients

  • 1 cup brown sugar
  • 1 cup shortening or butter
  • 1/4 cup maple syrup with 1 tablespoon of hot water mixed in
  • 1 teaspoon vanilla
  • 1 egg (beaten)
  • 2 1/2 cups flour
  • 1 teaspoon baking soda


Cream butter/shortening together with brown sugar, add the maple syrup, vanilla and beaten egg and mix well.

In a separate bowl mix baking soda into the flour to combine.

Add dry ingredients to the wet and mix well together.


Cindy’s Jam Jams Recipe Tip: “I find it best to place the dough in the fridge to rest or ripening after mixing it.”


Once it is cold roll it out (1/8 inch or so) on a floured surface and cut to size of desired cookie. 2“round is a good size.

Bake the cookies at 350 for 8-10 mins.

Let the cookies cool well. Once cool spread every second one with jam (seedless strawberry or apple jelly work well) and cover with another cookie.

They are better the next day when the jam softens into the cookie.

They store well in the freezer in an airtight tin or Tupperware. This recipe is a really nice cookie to add to a Christmas goodie tray.



What Does Ripening Cookie Dough Do?

Ripening is just a fancy term for resting cookie dough in the fridge before baking it. Some recipes call for a quick chilling, while others recommend up to 72 hours of resting before baking them. This resting time does two crucial things for cookies.


First, it allows the fat in the cookies to chill and firm up. Recipes that call for chilling often contain a high percentage of fat; this is because cold fat melts slower while baking, preventing your cookies from spreading too thin.

Second, and more importantly, the resting time allows the flour to fully hydrate, and soak up the liquids in the dough. Unlike other baked goods, cookie dough is relatively dry, and the bulk of the liquid content comes from the eggs — and because eggs are so thick, it takes time for the flour to absorb them. A long hydration time solves this issue and gives the flour time to fully hydrate so the dough is completely moistened. This results in cookies that brown better, bake more evenly, and have a slightly more complex flavor. Source – thekitchn.com