My husband’s gramma, Grandma Smith, is a force to be reckoned with in the kitchen. All of my canning knowledge comes from her and Jeff’s mum.
For as long as I’ve known Jeff he’s spoken with awe and adoration and more than a little longing about her Jam Jams.
We’ve asked Grandma for her recipe, but like all good bakers, she can’t remember what goes in ‘em, she just makes ‘em! (I too would be at a loss to dictate my chocolate chip cookie recipe, but I can make them with my eyes closed.) Go figure.
Here’s our first crack at replicating a worthy version of her recipe. If anyone has an existing Jam Jam recipe, please post it in the comments! (My husband will happily taste-test, I’m sure.)
Grandma Smith’s Jam Jam Cookies
- 1 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 teaspoon ground cinnamon
- 1 cups brown sugar
- 1/2 cup white sugar
- 1 tbs molasses
- 1 teaspoon vanilla extract
- 1 egg
- 2 1/2 cups rolled oats
- 1 cup preserves or jam, preferably homemade
- Preheat the oven to 350 degrees.
- Line two baking sheets with parchment paper.
- In a bowl, combine the flour, baking powder, cinnamon and salt. Set aside.
- In another bowl, cream the butter with the sugar and vanilla using an electric mixer. Add the egg and beat until smooth. With the mixer on low speed, add the flour mixture. Stir in the rolled oats using a wooden spoon.
- Pat into a flat square about 1 inch thick. Wrap in saran. Chill in fridge until doug is no longer sticky.
- Roll dough out on floured surface to 1/4 of an inch thick. Cut into small rounds and place on cookie sheet.
- Bake 5 minutes, remove from tray immediately and allow to cool.
- Assemble jam jams by spreading a small dollop of jam on half of the cookies and sticking another on top.