I have to travel down to Aspen a lot for work, and usually when I am down that way, I like to stop at Whole Foods and load up on a few things our local grocery doesn’t carry. If I wander through the bakery section, and notice their ‘jammies’ cookies, I usually can’t resist.
The “jammie” consists of two butter cookies that are sandwiched together with a thin layer of jam. They’re usually apricot, which is my favorite. There’s just something about the delicate buttery flavor and crunchy texture melding with the sweet jam. Now that’s a cookie I could eat for days.
It inspired me to recreate it for my own home eating and voila- I found this gem of a recipe. What immediately appealed to me was how pretty they were, yet so fast and easy!
Essentially, these cookies are like a re-designed thumbprint-style cookie. Instead of rolling the dough into individual balls, making an impression, and then filling with jam, these guys are streamlined. The dough gets rolled into a long long and then shaped into a ‘trough’. Spoon in your jam, bake, and slice on the diagonal for a fancy yet tasty cookie that looks great on any holiday tray.
How to make this high altitude adjusted recipe:
Split-Second “Jammies” Cookies
Adapted from Chowhound/Lisa Lavery
Note: For those of you used to my Vail altitude, the adjustments would be 1/4 teaspoon baking powder, for 8,200 ft.
- 2 cups all-purpose flour
- ¾ teaspoon salt
- ¼ + ⅛ teaspoons baking powder (adjusted for 6,600 ft)
- 12 tablespoons (1½ sticks) unsalted butter, room temperature
- ⅔ cup sugar
- 1 egg
- 1 teaspoon vanilla
- ½ cup smooth jam
- Preheat your oven to 350 F.
- Whisk together the flour, salt, and baking powder.
- In another bowl, cream the butter and sugar until light and fluffy.
- Beat int he egg until combined.
- Add the vanilla.
- Stir in the flour mixture until smooth.
- Divide the dough into four equal pieces.
- Roll each piece into a 10" x 1" log.
- Place two logs each on parchment-lined baking sheets.
- Using your finger or the handle of a wooden spoon, make an indent down the center of each log, about ½" wide and ½" deep. Leave a ½" border at each end.
- Place the jam in a pastry bag and pipe, or alternately, carefully spoon it into the centers of each cookie log.
- Bake the logs for 15-20 minutes or until the bottom edges are a light golden brown.
- Cool for 15 minutes, then transfer the logs to a cutting board. Cut on a diagonal into 1" wide pieces. Let the cookies cool completely.