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Sugar Cookie Jamwiches

Prep time 30 mins
Cook time 9 mins
Yield 2 1/2 dozens


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) I Can't Believe It's Not Butter!® Cooking & Baking sticks
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 5 tablespoons raspberry, strawberry or apricot jam

How to Make It

  1. Preheat oven to 350°. Combine flour, baking powder and salt in medium bowl; set aside.

    Beat I Can't Believe It's Not Butter!® Cooking & Baking sticks with sugar in large bowl with electric mixer on medium-low speed until light and fluffy, about 2 minutes. Beat in egg and vanilla, scraping sides occasionally. Gradually beat in flour mixture on low speed just until blended. Form dough into a ball with hands, then divide dough in half. Roll each dough half between waxed paper or plastic wrap about 1/4 inch thick. Cut out cookies with 2-1/2-inch round cookie cutter. Cut out centers of 1/2 of the cookies with 1-inch round cookie cutter. Arrange on ungreased cookie sheets.

    Bake 9 minutes or until edges are slightly golden. Remove cookies to wire rack and cool completely. Just before serving, spread 1/2 teaspoon jam on bottom half of whole cookies, then top with cut-out cookies. Sprinkle, if desired, with confectioners sugar.

    TIP: Chill dough for easier rolling.

    Nutrition Information per cookie:
    Calories 130, Calories From Fat 60, Saturated Fat 2g, Trans Fat 0g, Total Fat 6g, Cholesterol 5mg, Sodium 90mg, Total Carbohydrate 17g, Sugars 8g, Dietary Fiber 0g, Protein 1g, Vitamin A 6%, Vitamin C 0%, Calcium 2%, Iron 4%