Jammie Dodgers (Clone) Biscuit Sandwich

in Diana's Recipe Book

http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/783/Recipe.cfm

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Servings: Makes 2 dozen cookies

Comments: This wonderful jam filled sandwich cookie recipe is taken from the Jammie Dodgers biscuits from the United Kingdom. The texture of the cookie is somewhat like shortbread with seedless raspberry jam sandwiched between the two cookies; one side of the cookie is cut out in the middle, which is a heart or round shape. Delicious!!......Diana

Ingredients:  Basic Cookie Dough Recipe  Ingredients:  2 cups unsalted butter, softened  1 cup firmly packed brown sugar  1 cup granulated or superfine sugar  2 large eggs  7 1/2 cups all-purpose flour  4 teaspoons baking powder  1 teaspoon salt  1/4 cup milk  1 tablespoon vanilla extract  For Filling:  1/4 cup seedless raspberry jam, or seedless strawberry jam

Instructions: Cookie Dough:  Beat butter at medium speed with an electric mixer until fluffy. Gradually add sugars, beating well. Add eggs, one at a time, beating after each addition.  Combine flour, baking powder, and salt: add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition until blended. Stir in vanilla extract.  Divide dough into 4 equal portions; wrap each portion in plastic wrap to prevent drying out. Chill. Proceed with cookie instructions.  Yield: 4 1/2 pounds cookie dough.  To Assemble and Bake:  Roll cookie dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2-inch round cutter, and place on greased baking sheets. Cut center from half of cookies with a 1-inch round or heart shaped cutter.  Bake at 350 degrees F (180 C) for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool. Spread 1/2 teaspoon seedless raspberry jam on solid cookies; top with cutout cookies.  Makes 2 dozen cookies.