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Blueberry Jam Sandwich Cookies

Blueberry Jam Sandwich Cookies



  • 2 cups fresh blueberries (12 ounces)
  • 2 tablespoons powdered fruit pectin
  • 1/2 teaspoon unsalted butter


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3 tablespoons finely grated lemon peel
  • 2 1/4 cups all purpose flour
  • Raw sugar* (for sprinkling)

Recipe Preparation


  • Combine blueberries, fruit pectin, and butter in large nonstick skillet. Stir constantly over medium-high heat until mixture boils. Add sugar and return to boil, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Remove from heat. Transfer mixture to small glass bowl; cover and chill until jam is cold, at least 6 hours (jam will thicken slightly while chilling). DO AHEAD Can be made 1 week ahead. Keep chilled.


  • Using electric mixer, beat butter, 1 cup sugar, lemon peel, and salt in large bowl until light and fluffy, about 2 minutes. Add yolks and beat until blended. Add flour in 2 additions, beating just until blended after each addition. Gather dough together; divide in half. Place 1 dough half on sheet of waxed paper or parchment paper. Form dough into 1 1/2-inch-wide square or round log; smooth with dampened fingers. Wrap log in waxed paper. Repeat with second dough half. Chill dough until firm, at least 4 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.

  • Position rack in center of oven and preheat to 400°F. Line 2 large rimmed baking sheets with silicone baking mats, smooth side up, or parchment paper. Cut dough logs into scant 1/4-inch-thick squares or rounds. Arrange on prepared baking sheets, spacing 2 inches apart. Sprinkle half of dough squares or rounds generously with raw sugar (leave remaining plain).

  • Bake cookies, 1 sheet at a time, until edges are light golden, 10 to 12 minutes. Transfer cookies to rack and cool completely. DO AHEAD Can be made 3 days ahead. Store airtight at room temperature.

  • Just before serving, spread 1 generous teaspoon jam over bottom (flat side) of each plain (not sugared) cookie. Top each with sugared cookie, sugared side up, and serve.

Recipe by Lori Longbotham,Photos by Victor SchragerReviews Section

Peanut butter and jelly sandwich cookies I decided to try these tasties out before my special stash of Blueberry Spiced Jam from my mother’s kitchen was all gone. She has made them before. I never had them but her eyes roll to the back of her head every time she mentions them…so obviously they were a must. I used a classic peanut butter cookie recipe from my Betty Crocker Cooky Book. (I love old cook books, mostly because I love reading the anecdotal stuff in between recipes. Anyone else with me on this? The Cooky Book says, “a favorite with men and children. Many homemakers double the recipe since these cookies disappear quickly.” Awesome. Peanut Butter and Jelly Sandwich Cookies 1/2 cup shortning 1/2 cup peanut butter 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 egg 1 1/4 cups all-purpose flour 1/2 tsp baking powder 3/4 tsp baking soda 1/4 tsp salt Mix shortening, peanut butter, sugars, and eggs thoroughly. Measure flour by sifting. Blend all dry ingredients. Stir into shortening mixture. Heat oven to 375°. Roll dough into 1 1/4″ balls. Place 3” apart on a baking sheet lined with parchment. Flatten slightly in crisscross style using a fork dipped in flour. Bake 10 to 12 minutes. Remove from oven, allow to sit on sheet for a couple minutes and move to baking rack to cool. Once cool, generously spread Blueberry Spiced Jam on the bottom of one cookie. Sandwich with another cookie. Don’t eat them all in one sitting. 3 Ingredient Blueberry Jam Recipe

There is nothing better than cooking and canning your own food. This easy 3 Ingredient Blueberry Jam Recipe assembles in minutes and lasts a few months in your fridge.

It’s delicious, sweet and has a nice chunky texture.

During my Vermont trip, we stopped by a small rural town near Morrisville to a blueberry farm. It was one of those places where they let you pick your own fruit and pay what you pick.

My mom, daughters and I were having so much fun picking different kinds of blueberries, that without realizing it, we filled up the bucket in no time.

When we got home we had no idea what to do with all those blueberries. My mom suggested pie but I thought it was kind of boring so I called the person who knows best: my grandma.

She told me to make a “confiture” and explained the whole process.

That’s how this yummy 3 Ingredient Blueberry Jam Recipe was created. Basically, a jam is a compote that is cooked for a few more minutes until the mixture thickens and create that beautiful jam consistency.

This Blueberry Jam Recipe is perfect for giving out as gifts, spreading over toast in the morning and as fillings for cookies, cakes, bars and more.

Yesterday I spread a little jam inside my daughters sandwich and asked her if she liked it. She said yes and I said “we made the jelly out of the blueberries we picked” her answer: “oh I thought jelly was made from jelly beans” – That comment right there cracked me up!

Finally, I hope you can try this delicious Blueberry Jam Recipee at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

Blueberry Linzer Cookies

2 cups 260g Cake and pastry flour
½ tsp 5ml Baking powder
¼ tsp pinch Salt
1 cup 160g Almonds
¼ cup 40g Sugar
1 cup 240g Unsalted Butter- room temperature
½ cup 80g Sugar
1 large 50g Egg
1 large 15g Egg yolk
1 tsp 5ml Finely grated lemon zest
1 tsp 5ml Vanilla Extract
¼ cup 40g Confectioners’ Sugar


Jam Filling
Starting on a medium heat, in a small saucepan, mash and break down the blueberries using a potato masher. Add the sugar, pectin, lemon zest and lemon juice, raise the heat and bring to a rolling boil for 1-2 minutes.
Set aside and cool at room temperature.

In a 350F/160C oven bake almonds until fragrant and toasted, approximately 5 minutes, allow to cool.
Place the cooled almonds and ¼ cup of sugar in a food processer and process until finely ground. Set aside.
In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, using a hand or stand mixer, beat together the butter and ½ cup sugar until light and fluffy. Beat in the eggs. Mix in the almond/sugar mixture, lemon zest and vanilla.
Mix in the flour mixture in three intervals, do not over mix.
Divide the dough into 2, half-inch thick discs, then wrap tightly in cellophane and refrigerate until chilled and firm, at least 2 hours and up to 2 days.
Place rack in the centre of the oven, and pre- heat to 350F/160C. Line a large cookie sheet with parchment paper.
Remove the dough from the refrigerator and allow to stand at room temperature for 5-10 minutes.
On a generously floured surface, roll out the dough until about ⅛ - ¼ inch thick. Using a 2” or 3” decorative cookie cutter, cut out cookies and place one inch apart on the prepared cookie sheet.
Using a smaller 1” cookie cutter with decorative shape, cut out the centers of half of the unbaked cookies, this will be the top half of the cookie sandwich.
Bake the cookies for 10-13 minutes at 350F/160C until a very light golden. Cookies with cut-outs (for the top) will bake slightly quicker. Allow to cool.
Repeat with the remaining dough.
Sprinkle icing sugar over the cut-out tops of the cooled cookies.
Dollop approximately 1 tsp of the blueberry jam filling in the centre of the bottom halves of the cooled cookies.
Top with the sugared, cut out cookies and gently sandwich together.

Cookies can be stored in an air tight container for 2-4 days, however best assembled to the day of consuming.

Jam Sandwich Cookies


  • 1 1/2 stick salted butter, at room temperature
  • 2 3/4 cups all purpose flour
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup white sugar
  • Strawberry preserves for filling
  • 1/2 cup confectioners sugar
  • several drops of lemon juice


Preheat your oven to 375 degrees
Beat the butter with an electric mixer until it is fluffy. Add the sugar and mix well. Add the egg and vanilla, again mixing well. Add the flour and mix until until the dough becomes smooth. Remove from the bowl and work the dough with your hands until it becomes a smooth ball. Cut the ball in half .

Cut an 18 inch piece of wax paper and place on the counter. Place half the dough on the wax paper and cover with another 18 inch piece of wax paper. This makes the rolling process so much easier! Roll the dough out into 1/8 inch thickness. Cut the cookies into rounds. Use the thimble or smaller cookie cutter to make holes in the center of half of the cookies. These will be used as the tops.

Bake for 10-12 minutes until the cookies are lightly browned. Remove from the oven and cool thoroughly on a wire rack.

Place the strawberry preserves in a medium size bowl and beat with an electric mixer until smooth.

Place a cookie without a hole upside down and spread 1 teaspoon strawberry preserves over it. Cover with the top cookie gently so the preserves do not leak out.

Place the confectioners sugar in a small bowl. add the lemon juice, a couple drops at a time until you have a fluid icing. Brush or spread over the tops of the cookies and let dry before serving.


Special equipment needed for this recipe includes a 2 1/2 inch round cookie cutter, a 3/4 - 1 inch cookie cutter for the center, rolling pin and wax paper for rolling cookies.

Alfajores Jam Cookies Recipe

Alfajores Jam Cookies are a specialty of Spain and Latin America with each region or even country having their own loved version. Alfajores consist of two shortbread biscuit cookies that sandwich a gooey dulce de leche or jam center. They are either topped with confectioners’ sugar, rolled in coconut flakes, or dipped in chocolate.

In Argentina, alfajores are considered their national cookie eaten all year long at any time of day. Plan on setting aside a full afternoon to make these cookies since they take some preparation and assembly work resulting in a very rich tasting cookie. If you can hold off to wait a full day before eating them, the taste and texture improves as the jam softens the cookie so it melts in your mouth. These can be a wonderful treat for a special occasion or to give as gifts.

I have made a previous version using dulce de leche in the center. For this version, I decided to use raspberry and blueberry jam in the center and cover the cookies with white chocolate for more of a summer patriotic theme to share in a Creative Cookie Exchange with some great food bloggers. You will find links to their cookie recipes at the end of this recipe. You can decorate these cookies with various sprinkles to add color to match any holiday theme.

Easy Cookies and Jam Ice Cream Sandwiches

  • Author: Kate Jackson
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1 x
  • Category: Dessert
  • Method: No Cook
  • Cuisine: American


Cookies, jam, ice cream and a good imagination are all you need to make this easy cookies and jam ice cream sandwich recipe your go-to summer dessert!


  • 8 vanilla cookies (Nilla wafers or thin shortbread cookies work wonderfully)
  • 4 teaspoons of your favorite fruit jam (cherry, blueberry, strawberry, etc)
  • 4 tablespoons of vanilla, coconut or other flavored ice cream or gelato, slightly softened


  1. Spread 1 teaspoon of jam on each of four cookies. You can use a little more or less based on the size of your cookie.
  2. Top the jam with a tablespoon or so of ice cream – again, more or less depending on the size of your cookie.
  3. Top with remaining cookie.
  4. You can serve right away – because the ice cream was a little soft, this way is delicious but a little messy. If you prefer, you can pop these back in the freezer for an hour or two to let them firm up. They are scrumptious either way!


You can customize this recipe to your heart’s content with different jams and ice creams – get creative!

Jam Sandwich Biscuits

We love the combination of the flavourful, rich cookie and the sweet fruity jam. Got questions? We&rsquove got answers! Check &lsquoem out below.

Why do the cookies have to be so thin?

We know, it&rsquos kind of a pain. Since you&rsquore stacking the cookies, you want them super thin so the cookie-to-jam ratio is right. Any thicker than 1/8&rdquo per cookie will yield a hefty, dry cookie.

Can I use a different type of jam?

Definitely! Choose whatever jam you like best. If you&rsquod like to spice it up a bit, try stirring citrus zest into your jam after you microwave it. We have a feeling lemon zest + blueberry jam or lime zest + strawberry jam would be winning combinations.

Why do you have to roll the dough out before you refrigerate it?

Instead of rolling the dough out after it&rsquos rested in the fridge, we like rolling it out as soon as it comes together. Otherwise, you&rsquoll be wrestling with rock hard dough, which can often lead to cracking. Using this roll-out-first method means you can get right to cutting your cookies.

My cookies lost their shape in the oven. Why did this happen?

There are two reasons this might be an issue. One, is your dough thicker than 1/8&rdquo? If not, try rolling it out a bit more. Two, is your dough sticky and soft? If so, try popping your raw cookies (on the baking sheet) back into the refrigerator for 10 to 15 minutes for the butter to firm up again. Et voila, no more spreadage!

What do I do with the mini cookies that I cut out of the centres?

You&rsquove got options! Either gather up all those scraps and re-roll to cut out more cookies, or bake them as-is. We love snacking on the mini-cookies while we&rsquore preparing the big ones.

My icing sugar is covering the jam! What do I do?

If you don&rsquot top your cookies with icing sugar right away, the icing sugar might sit on top of your jam instead of dissolving. Never fear! Simply wet the tip of your finger with some water and dab away the unwanted sugar.

Stephanie's Slice Of Life

Let me just start by saying that these cookies are one of the best cookies I have ever had. Unbelievably good. So good that when my daughter and I tasted the first batch we both looked at each other while chewing and said maybe we should just eat them all and not give them out. We were joking, kind of, maybe not actually. We had restraint, however, and only ate a few while saving the rest to give out to family and friends.

The nice thing about this recipe is they don’t have to be made as sandwich cookies. You can just bake the shortbread in any shape you would like and either eat them plain, or dip part of them in chocolate. Whichever way you decide to make them they will just melt in your mouth.

3 sticks of butter, softened

Raspberry jam or preserves

In a large mixing bowl combine the butter and sugar with an electric mixer on medium speed until well combined.

Add the vanilla and mix until combined.

Sift together the flour and salt in a small bowl and gradually add to the butter mixture while beating on low speed until combined.

Now this is where the recipe gets a little tricky. As you can see, it doesn’t look very combined or together for that matter. However, it is right and how it should be.

Start squeezing together handfuls of the dough and put them on a lightly floured board. The dough will come together with time but you need to work at it with your hands.

As you can see after a few minutes and a little patience the shortbread dough came together and looks great.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Using a section of the dough at a time, roll out on a lightly floured board until about 1/4″ thick and cut into shapes.

If you are making the sandwich cookies, you can either use all solid shapes or you can cut a shape in the center of the cookie for the jam to show. Place the cookies on an un-greased cookie sheet and bake at 350 degrees for around 8 minutes for the cookies with holes, and around 10 minutes for the solid cookies. Keep an eye on them and they are done when they are slightly brown.

While the photo shows the two cookies together on the cookie sheet, don’t bake them together as they really do have different cooking times.

Let cool on the cookie sheet for a minute or so and transfer to a wire rack to cool completely.

Once cool spread jam on the flat side of the bottom cookie. Spread lightly on the edges and leave more in the center for where the hole will be.

Sprinkle confectioner’s sugar on the top cookie then place on top of the jam covered bottom cookie.

Now the most important thing is trying to stop yourself from eating them all. Trust me, it isn’t easy.

Hungarian Shortbread from Soup Addict

Raspberry Bow Tie Cookies from Beyond the Chicken Coop

Raw Blueberry Chia Jam Thumbprint Cookies

Just 6 plant-powered ingredients and a bit of prep work stand between you and these raw blueberry chia jam thumbprint cookies. These sweet treats are essentially a naturally sweetened, vegan, and gluten-free version of a classic thumbprint cookie. Simple methods and whole foods ingredients come together to create special, bite-size treats.

If I had a dollar for every time I changed the idea for this cookie recipe, I'd have $3.

What started out as Raw Blueberry Chia Jam Sandwich Cookies became Raw Blueberry Chia Jam Mini Pies became Raw Blueberry Chia Jam Thumbprint Cookies. Same flavors, same ingredients, different formats. Yes, I actually remade these three times. A perfectionist? Me? Never. Okay, okay. Always. I'm working on it. Om. Ω.

Why the triple switch? Well, the sandwich cookie idea was a blueberry-chia-jam-oozing hot raw mess, and the mini pies traversed into mini key lime pie wannabe territory. However, the thumbprint cookies? They hit the recipe sweet spot. at least in my book.

I mean, check out that garnet-hued blueberry jam and caramel cookie base. I've got one word and it starts with YU and ends with MMM.

To make these Raw Blueberry Chia Jam Thumbprint Cookies, you'll need just six ingredients.

For the crust, you'll toss pecans, buckwheat groats, dates, and cinnamon into a food processor. Then, you'll divide the mixture, roll each piece into a ball, and press in the center to create a thumbprint. The jam is a simple, plant-based mixture of fresh blueberries, medjool dates, and chia seeds. The chia seeds thicken the blueberry-date mixture and allow it to become a jam without the need to add heat. Once your jam has set, you'll drop a dollop into each thumbprint cookie, and that's it. The rest is delicious history that is likely to repeat itself. cookie by cookie.

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