Lemon Blueberry Jammie Dodgers. A homemade version of the United Kingdom’s favourite cookie with a differently delicious flavour combination of lemon and blueberry.
Theses Lemon Blueberry Jammie Dodgers are another recipe that I like to make in the fall. That’s when I make my first batch of blueberry jam for the year.
I make them again at Christmas time when I break out a jar of that gorgeous jam to enjoy in these beautifully flavourful cookies.
Blueberry and lime are also very complimentary flavours, so substituting lemon for lime is another totally delicious idea. A great jam to use in that version would be my own, low sugar version of Blueberry Lime Jam.
Even if you are not making these cookies, that jam is WELL worth making. It has become a year round favourite at our house.
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Lemon Blueberry Jammie Dodgers - A homemade version of the United Kingdom's favorite cookie with a differently delicious flavor combination of lemon and blueberry.
- 2 cups flour
- 1 cup icing sugar, powdered sugar
- pinch salt
- 1 cup + 2 tbsp cold butter, cut in cubes
- 2 large egg yolks
- 1 tsp vanilla extract
- 1 tsp lemon extract
- zest of one lemon, finely minced
- 12-14 rounded tsp homemade or good quality blueberry jam
- Sift together the flour, icing sugar and salt. Mix in the lemon zest . Set aside.
- Rub the butter into the dry ingredients with your fingers until it is well incorporated and the mixture becomes crumbly, like a coarse meal.
- Whisk together the egg yolks, lemon extract and vanilla extract.
- Add to the crumbly dry mixture and mix in until a soft dough forms.
- Wrap the dough in plastic wrap and chill in the fridge for at least a half hour. Roll the dough out between two pieces of lightly floured parchment paper to about 1/8 of an inch thick.
- Cut out cookies using a 3 inch cutter and place on a parchment lined baking sheet.
- Cut circles or hearts or whatever shape you like out of the centers of half of the cookies.
- Bake at 350 degrees F for 15 - 20 minutes, just until they start to brown slightly at the bottom edges but are still very pale.
- Remove from the oven and spoon 1 rounded teaspoon of the blueberry jam onto the middle of the bottom halves of the cookies and spread out only slightly to about 3/4 of an inch from the edge of the cookie. Carefully lay the top halves of the cookies onto the jam and press down lightly.
- Return to the oven for an additional 5 to 6 minutes. This will heat up the jam to a point where it will stick the two cookie halves together.
- Cool on the baking sheet for 10 minutes before transferring the cookies to a wire rack to cool completely.
- Store in airtight containers.
Serving Size1 cookie
Amount Per Serving Calories 273Total Fat 16gSaturated Fat 10gUnsaturated Fat 0gCholesterol 73mgSodium 186mgCarbohydrates 31gFiber 1gSugar 13gProtein 3g