Jam jams were a childhood favourite cookie in our family – my granny always had a healthy supply of them stashed away in the freezer. They are the perfect snack for late-season hunting – they freeze well, so they can be made ahead of time and pulled out as needed, and they are not overly sweet so they can be enjoyed mid-morning. Bonus points for using huckleberry jam, or any other wild berry jam that you might have on hand.
3/4 cup unsalted butter
1 1/4 cup brown sugar
2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1 pinch salt
1 tsp vanilla
125 ml jar of huckleberry jam*
How To Make Huckleberry Jam Jams
Preheat oven to 350 degrees Fahrenheit. In a large bowl, cream together butter and sugar. Add eggs and beat until creamy. Stir in all the remaining ingredients, except for the jam. Roll the dough into small balls and place on a parchment paper-lined cookie sheet. Using something with a flat bottom (a large cup, Tupperware, etc.) flatten the cookies. Dip the bottom of whatever you use in flour to keep the dough from sticking.
Place into the oven and bake until the cookies are golden brown in colour, around 10 minutes. While the cookies are still warm, spread the huckleberry jam over the flat side and then press another cookie on top.
One 125 ml jar of jam paired with this recipe should make approximately a baker’s dozen cookies, depending on how large you make them.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.