A few months ago, I applied to be part of the Secret Recipe Club. This is a group of bloggers, who get together, to make recipes from each others blogs. Each month you are assigned a blog, from which to make a recipe, while another blogger is assigned yours. The best part is, it's a secret, so no one knows who has been assigned their blog, until reveal day. If you'd like to take part, check out The Secret Recipe Club here.
For my first ever SRC assignment, I was given Rachel Cotterill's blog. Rachel is a cookbook author and novelist, located in the U.K. Her blog is a wonderful mix of recipes and post about her travels. As I was browsing the blog, a few recipes caught my eye such as Spicy Chickpea Pasties and these Jammie Dodgers. I have heard of Jammie Dodgers before, but never really knew what they were. I was happily surprised to see that they are a VERY popular cookie in the U.K. They remind me of cookies my Mom use to make when we were little, so I knew I wanted to try these.
These Jammie Dodgers have buttercream frosting and jam, sandwiched between two sugar cookies. Absolutely fabulous!! Not only are they super pretty, they are crazy delicious. The kids inhaled a few, after I made these.... OK, so did I, LOL. My parents were coming to visit, so I knew these would be a perfect treat for my Dad, who has always had a sweet tooth like me.
adapted from RachelCotterill.com
1 C butter, at room temperature
2/3 C sugar
1 tsp vanilla
3 C flour
1 tsp baking powder
1/4 c butter
1/2-3/4 C powdered sugar
1 tsp vanilla
In a mixing bowl, cream 1 C butter with 2/3C of sugar. Add in the egg and vanilla; beat until fluffy. Sift in the flour, 1 C at a time, adding the baking powder to the first sift. Knead ingredients together until a soft and smooth dough forms. Wrap dough in plastic wrap and refrigerate for 1 hr.
In a separate bowl, cream the remaining butter. Add in powdered sugar, 1/4 C at a time; stopping at a half cup. Beat in the vanilla, until frosting is smooth. If the frosting is too loose, add in remaining 1/4 C powdered sugar. Set aside.
Preheat oven to 350 degrees F.
Working with a third of the dough at a time, roll it out onto a lightly floured surface, to 1/2 of an inch thick. Using a 2 inch round cutter, cut dough and place onto a baking sheet. Using a small flower, or heart cutter, make a decorative hole in half of the circles. Once the baking tray is full, place it in the freezer for 5 minutes. Remove from freezer and bake for 10-12 minutes; until dough just begins to brown slightly around the edges. Loosen cookies from the baking sheet using a thin spatula. Let cool slightly before removing to a wire rack. Cool completely.
Once cookies are cooled, spread a thin layer of buttercream over all the cookies that do no have a hole. Spread 1/2 tsp of jam over the buttercream and place a second cookie, with a decorative hole over top, so that the jam is showing through. Press lightly.
This recipe is being entered in EatInEatOut's 3 Annual Christmas in July Cookie Contest
This recipe is being shared at these AWESOME linky parties
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