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Berry Jam Sandwich Cookies

Liva Gu
Junyang Xiang

  • ¾ cup (180 mL) butter, softened
  • 1 cup (250 mL) lightly packed brown sugar
  • ½ cup (125 mL) granulated sugar
  • 1 egg

  • 2 Tbsp (30 mL) water

  • 2 tsp (10 mL) vanilla

  • ⅔ cup (160 mL) flour
  • ¾ tsp (3 mL) baking soda
  • 3 cups (750 mL) oats
  • ½ tsp (2 mL) cinnamon
  • 1 ½ cups (375 mL) raspberry jam

Cream butter, sugars, egg, water and vanilla together on medium speed of electric mixer, until light and fluffy. Combine flour, baking soda and cinnamon. Add to creamed mixture, beating on low speed until blended. Stir in oats. Drop dough by small spoonsful onto greased baking sheets. Bake at 350°F (180°C) for 10 to 13 minutes, or until edges are golden brown. Cool completely. Spread jam on flat side of ½ of the cookies. Put another cookie on top to form a sandwich. Makes about 32 sandwich cookies.

Helpful Hint: Filled cookies become soft and chewy with standing.