Jammie Dodgers

Ingredients

1 C butter, at room temperature
2/3 C sugar
1 egg
1 tsp vanilla
3 C flour
1 tsp baking powder

filling:
1/4 c butter
1/2-3/4 C powdered sugar
1 tsp vanilla
strawberry jam


Directions

• 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.

Read more