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"Hunger is the best sauce in the world."--Cervantes

JAM STACK COOKIES Recipe

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This recipe for JAM STACK COOKIES is from The Ragoni Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large eggs, room temperature
1/2 c. sugar
1 c. flour, sifted
1/2 c. butter, melted and cooled
6 tbs. seedless jam (raspberry, etc.)
Directions:
Directions:
Preheat oven to 350°. Lightly grease and flour a jelly roll pan. In a large mixing bowl, beat the eggs and sugar 4 - 5 minutes until pale & thick. Using a spatula, gradually fold in the flour, then the butter until well blended. Spread batter in pan. Bake at 350° for 12 - 15 minutes until cake springs back when lightly touched in the center. Remove from oven; run knife around edges of cake & invert onto a cutting board. Cut cake into three even rectangles crosswise. Spread jam on one cake rectangle; place second cake rectangle on top and press down lightly. Spread the top with jam and place last cake rectangle on top, press lightly. Cut cake into 5 lengthwise strips, then cut each strip crosswise in 1/4 inch slices. Put cookies into an airtight storage container; allow to sit for 2 days before eating to allow cookies to slightly soften and to let flavors develop.

 

 

 

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