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You may not know this about me, but I’m a not-so-closet Doctor Who fan. Yup, I’m letting my geek flag fly. I love Doctor Who. My favorite Doctor was David Tennant, but the current Doctor, Matt Smith, is doing a pretty good job as well. Now, I could go on all day about the brilliance of Doctor Who and why everyone should watch it, but you’re probably asking yourself about now, “wait…what does this have to do with delicious cookies?!” Well, gentle readers, my best friend gave me a particularly nifty Christmas present this year: a TARDIS cookie jar! Let me explain. No, there is too much. Let me sum up: the TARDIS (Time And Relative Dimension In Space) is the Doctor’s space/time travel ship and it looks like a British police box from the 1930′s/1940′s (it’s bigger on the inside). But for now we’ll leave it at that and just mention that my best friend wins the best Christmas gift award this year.

Okay, so tying this back to cookies…I was debating what kind of cookie to make for the inaugural TARDIS cookie jar cookie and another friend, also a Doctor Who fan, suggested the Jammie Dodger, the current Doctor’s favorite cookie. There’s been a bit of a running gag about them the last few seasons. Now, most Americans are not going to recognize the term “Jammie Dodger,” but it’s pretty much a linzer cookie, except more fun to say. Jammie Dodger is just a brand name use by a “biscuit” company in England and it has crossed over to common parlance. For those who don’t know what a linzer cookie is…basically a shortbread cookie sandwich with jam in the middle. Yum.

I adapted this recipe from one off of what is basically the British version of the Food Network, so the measurements are in grams, which means…time to break out the food scale! Anyway, they were a big hit at the office and I hope you get a chance to make them as well. They’re great with coffee or tea in the morning, afternoon, evening or after supper. As you can tell, I’m not too discriminating with cookies and times of the day.

ingredients

 

425 g all purpose flour
75 g  sugar
2 tsp vanilla extract or paste
grated lemon zest of 1 lemon
4 large egg yolks
325 g butter, room temperature
1 jar raspberry or strawberry jam
powdered sugar, for dusting

 

weigh

 Weigh the flour out, then sift the flour into a bowl and set aside.

 

butter and stuff

Combine the butter, sugar and lemon zest in the bowl of a stand mixer and cream until light and fluffy. The add the eggs, mixing in one at a time, and lastly add the vanilla. I used homemade vanilla so mine has all the pretty vanilla flecks in the cookies (!). If you use vanilla paste you’ll get that prettiness as well.

 

dough

Add the flour and mix until just incorporated. Lay a sheet of plastic wrap on the counter and turn the dough out onto the wrap.

 

 

wrapped

Shape the dough into a flat disk, wrap in the plastic wrap and stick in the fridge for  at least 30 minutes.

When the dough has finished chilling, preheat the oven to 350 degrees Fahrenheit and line at least two cookie sheets with parchment paper.

 

rolled out

You’re about to roll out the dough, so flour whatever surface you’re about to use and set the dough out. Roll the dough out to about 1/4 inch thick and then cut out the shapes.*

 

 

cut outs

You want to end up with half of the cookie cutouts as solid disks and half with the window in the middle. For me this meant cutting everything out with the big cutter and then going back and cutting the middle out of half of the discs with the small cookie cutter. Gather up the scraps, chill if needed, reroll and repeat until you’ve used all the dough.

 

 

baked

Place the discs on the cookie sheets and bake for about 10 minutes, or until pale golden. The cookies should not actually brown.  When you take them out of the oven, let them set up for a few minutes on the cookie sheet and then transfer to a wire rack to completely cool.

 

 

filling

Once the cookies have cooled, lay them out and put about 1 tbsp of jam in the center of each solid cookie. I used strawberry jam and heated it up a little on the stove so it was a little more pliable before dolloping on the cookies.

 

 

diagonal rows

At this point you are faced with a decision. The cookies are supposed to have powdered sugar sprinkled over them. If you want the sugar over the cookie portion, but not over the jam, go ahead and sprinkle over the “window” cookies before completing the sandwich.

If you want the sugar over the jam window or just don’t care, go ahead and assemble each sandwich at this point by placing the window cookie on top of the solid cookie and gently smush it down so that the jam spreads to the edge of the cookies. Then sprinkle the sugar.

 

 

*A note on shapes: you can use pretty much whatever shape you want, although you should have that pretty window on half of the cutouts so you see the jam. I used 2 round cookie cutters.

 


Jammie Dodgers
 
Recipe By:
Ingredients
  • 425 g all purpose flour
  • 75 g sugar
  • 2 tsp vanilla extract or paste
  • grated lemon zest of 1 lemon
  • 4 large egg yolks
  • 325 g butter, room temperature
  • 1 jar raspberry or strawberry jam
  • powdered sugar, for dusting
Instructions
  1. Weigh the flour out, then sift the flour into a bowl and set aside.
  2. Combine the butter, sugar and lemon zest in the bowl of a stand mixer and cream until light and fluffy. The add the eggs, mixing in one at a time, and lastly add the vanilla. I used homemade vanilla so mine has all the pretty vanilla flecks in the cookies (!). If you use vanilla paste you'll get that prettiness as well.
  3. Add the flour and mix until just incorporated. Lay a sheet of plastic wrap on the counter and turn the dough out onto the wrap.
  4. Shape the dough into a flat disk, wrap in the plastic wrap and stick in the fridge for at least 30 minutes.
  5. When the dough has finished chilling, preheat the oven to 350 degrees Fahrenheit and line at least two cookie sheets with parchment paper.
  6. You're about to roll out the dough, so flour whatever surface you're about to use and set the dough out. Roll the dough out to about ¼ inch thick and then cut out the shapes.
  7. You want to end up with half of the cookie cutouts as solid disks and half with the window in the middle. For me this meant cutting everything out with the big cutter and then going back and cutting the middle out of half of the discs with the small cookie cutter. Gather up the scraps, chill if needed, reroll and repeat until you've used all the dough.
  8. Place the discs on the cookie sheets and bake for about 10 minutes, or until pale golden. The cookies should not actually brown. When you take them out of the oven, let them set up for a few minutes on the cookie sheet and then transfer to a wire rack to completely cool.
  9. Once the cookies have cooled, lay them out and put about 1 tbsp of jam in the center of each solid cookie. I used strawberry jam and heated it up a little on the stove so it was a little more pliable before dolloping on the cookies.
  10. At this point you are faced with a decision. The cookies are supposed to have powdered sugar sprinkled over them. If you want the sugar over the cookie portion, but not over the jam, go ahead and sprinkle over the "window" cookies before completing the sandwich.
  11. If you want the sugar over the jam window or just don't care, go ahead and assemble each sandwich at this point by placing the window cookie on top of the solid cookie and gently smush it down so that the jam spreads to the edge of the cookies. Then sprinkle the sugar.