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Directions

• Use a large bowl or a stand mixer to cream together the brown sugar and butter until it forms a nice light and fluffy texture.
• Beat the egg into the butter and sugar mixture.
• Add the molasses, and mix for 2 minutes. Make sure to stop and scrape the molasses off the sides of the bowl to fully incorporate it all into the mixture.
• Add the flour and baking powder one cup at a time into the molasses mixture. Be careful here not to over-mix. The goal is to be quick and mix just until you have a a dough of smooth consistency.
  NOTE: The dough will be really soft and sticky! That’s exactly what we are looking for.
• Carefully scrape the sticky dough onto a piece of plastic wrap and tightly wrap the dough into a ball. Refrigerate the dough for at least 3 hours, or overnight.
• When you are ready to roll out your dough, preheat your oven to 350 degrees and prepare a baking sheet with parchment paper.
• Flour your surface lightly and roll half of your dough out to be approximately 1/4″ in thickness. Use a cookie cutter to cut out the cookies. I like to use a small 2 inch cookie cutter. Assemble the cookies on the cookie sheet in an even number. I have a very large cookie sheet and am able to get 24 cookies on at a time, making 12 cookies total once sandwiched together.
  
  NOTE: These cookies do not spread much when baked so you can place them close together, just not touching.
• Punch out a circle in the middle of every second cookie. For this, I like to use an icing tip, its small and works perfectly. Have a look around to see what you can find. In my experience, if you skip this step, the jam becomes very messy to work with in the steps to follow. Also, I just love how pretty this step makes the finished product look!
• Bake for 8 minutes.
• Remove from the oven and with a spatula immediately flip over the flat cookie pieces without the hole in the middle. These will be your bottom pieces.
• Spread about teaspoons of jam onto each flat cookie. Be careful to place the jam in the middle and avoid getting too close to the edges.
  
• Place each cookie with a hole in the middle on top of the ones with jam on them. Press down very gently. If jam comes out on the sides, you’ve gone to far with the jam. It’s totally ok, you’re going to make this recipe many, many times and you will find your groove! A little extra jam never hurt anyone, right?
  
• Put the sandwiched cookies back in the oven for 2 minutes. Remove from oven, carefully transfer to a cooling rack.
• Now, repeat these steps to use the rest of your dough, or put your unused dough in the fridge for another day. Dough is safe in the fridge for up to a week and freezes like a dream too!
• Enjoy Jam Jams once they are cooled with a cup of tea!