Jam Jam Cookies

Ingredients

• 1 cupbutter, softened
• 1 cupsugar
• 1egg
• 1/2 cupmolasses, fancy or cooking molasses, not blackstrap
• 1 tspvanilla extract
• 2 tspbaking soda
• 3 tbspwater, for dissolving the baking soda before it goes into the wet mix
• 2 tbspbaking powder, in the dry mix; correct for 4 cups of flour, roughly 1½ tsp per cup
• 1 tspcinnamon, ground
• 2 tspsalt, unusually large for a cookie
• 4 cupall-purpose flour
• 2 cupjam, your favourite flavour; about 2 tsp per sandwich

Method

1. 5

   Portion the dough with a small spoon, roll into balls and place on the lined baking sheet. Press into flat discs using a floured glass or moistened palm.

2. 6

   Bake for 10–12 minutes. Remove and cool for at least 10 minutes.

3. 1

   Preheat the oven to 180°C (350°F) and line a large baking sheet with parchment paper.

4. 2

   In a stand mixer with the paddle attachment, cream the butter, sugar and egg until combined. Add the molasses and vanilla and mix until smooth.

5. 3

   Dissolve the baking soda in the 3 tbsp water. Add to the wet ingredients and mix for 1 minute.

6. 4

   In a separate bowl, whisk together the baking powder, cinnamon, flour and salt. Add to the wet ingredients a little at a time on low speed, scraping down the sides, until fully combined. The dough should be soft but firm enough to roll into balls — if it feels sticky, chill it for 15 minutes.

7. 7

   Sandwich pairs of cooled cookies with at least 2 tsp of your favourite jam.