Confession: my boyfriend berates me for naming these jammy dodgers as there's no buttercream in the filling. If you want to add in a dab of buttercream, be my guest- just let me know how it goes! ;) Personally, I think these are perfect just with jam!
These would be perfect for Valentine's Day, an anniversary or just to say 'I Love You' to someone special!
I made them originally to celebrate my sister's engagement (very appropriate!) but if you don't have heart-shaped cookie cutters, a large glass and bottle cap would make equally pretty cookies.
I kept the innards of my cookies (the tiny hearts) and served them in small bowls, they were yummy and great to pick on, sans jam!
You will need:
1 cup of butter (at room temperature)
1/2 cup of granulated sugar
2 tbsp light brown sugar
2 cups plain/cream/all-purpose flour
1 egg
1/2 jar of your favourite spreadable strawberry preserve
- Preheat your oven to 176degrees Celcius.
- Line two to three baking sheets with baking parchment.
- In a stand-mixer, beat together butter, sugars and flour together until partially combined with the rest resembling a dusty-sand.
- Add in the egg. Beat until combined.
- Flour a counter top and roll out to about 1/4 inch thick.
- Cut out shapes and transfer onto baking sheets. *I cut out the large hearts first, then counted them, and used the tiny heart cutter to cut the centre out of half of the batch.
- Cover with cling film and chill in the fridge for 10 minutes (this prevents spreading in the oven).
- Bake for 12-15 minutes or until lightly golden brown.
- Leave cool for ten minutes before transferring onto a wire rack.
- Piece together using your strawberry preserve.
- Enjoy!
Come back tomorrow for #3 in the Week of Cookies!
Stay sweet! x
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