I know I have spoken many times of my Nana on this blog, especially highlighting what a great cook she was. My Nana and Papa lived in Saskatchewan, where the rest of my family is from. Although visits were few and far between, they were never short on love and delicious food.
I remember having extreme internal conflict whenever my Nana would ask me to go to the basement to get something from the deep freeze. Growing up in southern Texas, basements are pretty much non-existent, but in Canada, they are a staple. However, in both of my grandmother's homes, the basements were always a bit on the scary side. I was incredibly afraid of the basement at my Nana's house, but I knew that is where the deep freeze was, filled with wonderful treats... Poppyseed rolls, homemade buns, lemon bars, and my personal favorite, jam-jams.
Nana always had at least two tins of jam-jams ready for me whenever I arrived. The memory of racing down the basement steps, throwing open the deep freeze door, grabbing tins of cookies, and racing back up the stairs is one that I'll never forget. No matter what was down there in the basement to get me, the jam-jams always made it worth the risk.
After years of keeping this recipe secret, I decided it is time to share it. Kids and grandkids everywhere need to experience the yumminess that is a jam-jam cookie. Serve them with tea to your guests after supper or eat them cold out of the fridge for breakfast; they're so versatile! More importantly they are incredibly simple to make, just a brown sugar cookie recipe, mashed together with raspberry jam. Sure, you could use strawberry, or grape, or peach, or whatever you prefer, but raspberry is the absolute best. Trust me, I've tried them all.
I'm pretty sure Nana only used raspberry, and Nana definitely knew best.
Nana's Jam-Jam Cookies3/4 cup butter (use unsalted)
1 1/2 cup brown sugar
2 eggs
2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt
1 tsp vanilla
Raspberry jam
Preheat oven to 350 degrees. In you stand mixer, cream together butter and sugar. Once creamed, add eggs. Continue to beat until smooth and very creamy.
In a separate bowl, sift together flour, baking soda, baking powder, and salt. Once combined, gradually add into the cream mixture. Mix well, then add in vanilla.
I remember having extreme internal conflict whenever my Nana would ask me to go to the basement to get something from the deep freeze. Growing up in southern Texas, basements are pretty much non-existent, but in Canada, they are a staple. However, in both of my grandmother's homes, the basements were always a bit on the scary side. I was incredibly afraid of the basement at my Nana's house, but I knew that is where the deep freeze was, filled with wonderful treats... Poppyseed rolls, homemade buns, lemon bars, and my personal favorite, jam-jams.
Nana always had at least two tins of jam-jams ready for me whenever I arrived. The memory of racing down the basement steps, throwing open the deep freeze door, grabbing tins of cookies, and racing back up the stairs is one that I'll never forget. No matter what was down there in the basement to get me, the jam-jams always made it worth the risk.
After years of keeping this recipe secret, I decided it is time to share it. Kids and grandkids everywhere need to experience the yumminess that is a jam-jam cookie. Serve them with tea to your guests after supper or eat them cold out of the fridge for breakfast; they're so versatile! More importantly they are incredibly simple to make, just a brown sugar cookie recipe, mashed together with raspberry jam. Sure, you could use strawberry, or grape, or peach, or whatever you prefer, but raspberry is the absolute best. Trust me, I've tried them all.
I'm pretty sure Nana only used raspberry, and Nana definitely knew best.
Nana's Jam-Jam Cookies
3/4 cup butter (use unsalted)
1 1/2 cup brown sugar
2 eggs
2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt
1 tsp vanilla
Raspberry jam
Preheat oven to 350 degrees. In you stand mixer, cream together butter and sugar. Once creamed, add eggs. Continue to beat until smooth and very creamy.