Sunday, July 13, 2014

Jam Sandwich Cookies

I tried making a cherry pie with the cherries I canned a few weeks ago to see how they turned out. In the process I ended up with some extra crust.  Waste not, want not, right? I decided to pull out my new biscuit cutters and cut out some cookies from the pie crusts.

I baked them for about 15 minutes at 375 and once they had cooled I added a dollop of the apricot jam I also made a few weeks ago.  That jam is absolutely, spoon-licking good! I have been enjoying that stuff on biscuits, toast, by itself (I admit) and now in these wonderful little cookies.

After the jam was placed in the center, I placed one of the cookies with a hole in the center on top and then let them set for the night.  The next morning they were amazing. I admit, I made breakfast out of these little beauties. I couldn't resist! I had to take some to my parents just to keep me from eating them all myself.

They were more than willing to help me with my little "problem". Afterwards, I started thinking/wondering how chocolate would taste in the center? Mmmm, I might have some experimenting to do...

I'm linking up with Hun..What's for Dinner.  I would LOVE to have these for dinner, but I'd better browse around and see if there's something that might be a little more nutritious and save these for dessert.  Oh yeah...dessert!


  1. The recipe I use for pie crust is Martha Stewart's. You can also use a store-bought pie crust for easy-peasy. As for the jam, I use the recipe is the Ball Blue Book of Canning. It's a pretty basic recipe of apricots, sugar and pectin. If you buy Sure-jell you can use the recipe in the package. I hope that helps. Thanks for stopping by. Enjoy!