Jammie Dodgers

Sherri posted the main course...here's dessert!

I made these cookies (...or, if you prefer, biscuits) in honor of Doctor Who week for seminary last week.  Pretty easy recipe, the only tough part was rolling out the dough - which was about as hard as a brick when it just comes out of the fridge.  My advice? Let it sit out on the counter for about 10 minutes to soften up slightly.  Also, I used the plastic wrap on top of the dough so that the rolling pin didn't stick to the dough. I also combined the vanilla extract with the milk so as to skip a step.

The recipe is from Diana's Desserts (here is the site).

Jammie Dodgers

Ingredients: Basic Cookie Dough Recipe Ingredients: 2 cups unsalted butter, softened 1 cup firmly packed brown sugar 1 cup granulated or superfine sugar 2 large eggs 7 1/2 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon salt 1/4 cup milk 1 tablespoon vanilla extract For Filling: 1/4 cup seedless raspberry jam, or seedless strawberry jam (I used seedless blackberry. Word.)

Instructions: Cookie Dough: Beat butter at medium speed with an electric mixer until fluffy. Gradually add sugars, beating well. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, and salt: add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition until blended. Stir in vanilla extract. Divide dough into 4 equal portions; wrap each portion in plastic wrap to prevent drying out. Chill. Proceed with cookie instructions. Yield: 4 1/2 pounds cookie dough. To Assemble and Bake: Roll cookie dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2-inch round cutter, and place on greased baking sheets. Cut center from half of cookies with a 1-inch round or heart shaped cutter. Bake at 350 degrees F (180 C) for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool. Spread 1/2 teaspoon seedless raspberry jam on solid cookies; top with cutout cookies. Makes 2 dozen cookies.