Sprinkle Cake

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Everybody loves sprinkles!  Celebrating with a cake loaded with sprinkles is FUN!!  Come on, you have to admit, they are just so darn pretty!

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I made this cake for myself this year for my birthday.  I usually ask my husband for an ice cream cake from Dairy Queen, but not this year:).

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Happy Birthday to me:)!

This cake is inspired by Sally’s funfetti cake (from @sallysbakingaddiction).  It has a nice crumb and just the right amount of sprinkles.  I think confetti cakes look so pretty when you cut into them.  The inside looks fun!!

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Look at those beautiful sprinkles!

I made this cake for my sister Kathy’s 70th birthday today.  Because of the pandemic and having to be quarantined, we couldn’t all celebrate together.  I’m so glad we were all able to drive by her house this afternoon, honk our horns, blow kisses and wave.  We all love you so much Kathy, and hope you enjoyed your birthday parade! XOXO

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Ingredients:

  • 3 3/4 cups cake flour (430 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups unsalted butter (345 grams) room temperature
  • 1 3/4 cups granulated sugar (350 grams)
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups whole milk (360 grams) room temperature
  • 4 teaspoons lemon juice (or vinegar) Add to the milk to make buttermilk

Instructions:

  1. Preheat oven to 350° F.  Prepare 3 pans (8 or 9 inches) with baking spray and line with parchment paper.
  2. Whisk flour baking soda, baking powder and salt.  Set aside.
  3. Add lemon juice or vinegar to milk.  Set aside.
  4. Beat butter on high speed for 1 minute.  Add sugar and beat on high speed for 5 minutes.  Scrape down sides of bowl and paddle as needed.
  5. Add eggs one at a time, mixing well after each addition (don’t add egg whites yet).  Mix in vanilla extract.
  6. Add the dry ingredients alternating with the buttermilk, beginning and ending with the flour (flour, buttermilk, flour, buttermilk, flour, buttermilk).  Mix just until incorporated. DO NOT OVERMIX!
  7. Whisk the egg whites until soft peaks form (about 2 minutes).  Gently fold into the cake batter just until incorporated.
  8. Gently fold the sprinkles into the batter and pour evenly into the pans.  I like to use my scale for this.
  9. Bakes cakes for 25 minutes or until toothpick comes out clean.  Cool cakes in pan for 10 minutes.  Finish cooling completely on a wire rack before frosting.

Frosting Ingredients:

  • 1 1/2 cups unsalted butter (345 grams) room temperature
  • 6 cups confectioners’ sugar sifted (720 gram)
  • Pinch of kosher salt
  • 1 tablespoon pure vanilla extract
  • 5-6 Tablespoons milk (use more or less for desired consistency)

Frosting Instructions:

Whisk butter in large bowl on high speed for 5-7 minutes.  Scrape bowl and add vanilla extract and salt.  Mix until combined.

Start to add sugar one cup at a time.  Slowly adding sugar and milk to desired consistency.  Frosting will be light and creamy…yum!

Trim cake so that it has a flat top.IMG_3905

 

If you would like, cake can be soaked with a simple syrup to keep it moist.

Place first layer on platter and top with about 1 1/2 cups frosting.  Spread evenly with offset spatula.  Continue with next two layers.  Decorate as desired.  Use your imagination and have fun with it!

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I hope you make this cake, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to see your pictures:)!

 

 

 

 

Pancakes

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I think having pancakes for breakfast is a treat.  They are not something I have all the time, but when I do, I like to make these.  Everyone has their go to recipe and this one is mine.

Ingredients:

1 1/2 cups (190 grams) all-purpose flour

1 tablespoon baking powder

1/2 teaspoon kosher salt

1 tablespoon granulated sugar

1 1/4 cups (296 ml) milk, room temperature

1 large egg, room temperature

3 tablespoons (43 grams) unsalted butter, melted

Instructions:

In a large bowl, whisk together the flour, baking powder, salt and sugar.

In a small measuring cup, whisk the milk, egg and melted butter and pour into the flour mixture.  Stir just until the batter comes together.

Heat a lightly greased griddle over medium high heat.  Using a small ladle, pour batter onto the heated griddle.  Cook until golden brown.

You can serve these delicious little cakes with maple syrup and butter.  They also taste great with fresh fruit, sprinkled with a dusting of confectioners’ sugar.  Maybe add some chocolate chips or bananas?  Yummy!!

Enjoy!

I hope you make these, and if you do, tag me on Instagram @goodeatsbymimi.  I would love to see your pictures.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Chip Banana Bread

 

 

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It’s National Banana Day, so of course, I had to make banana bread.  Yum!!

Ingredients:

2 cups all-purpose flour (280 grams)
1 tsp. baking soda
1/2 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, melted (113 grams)
1 cup granulated sugar (200 grams) You can use brown sugar if you would like:)
2 large eggs
1/4 cup sour cream (57 grams)
1 tsp. pure vanilla extract
3 medium ripe bananas, mashed
1/2 cup semi-sweet chocolate chips (84 grams) Plus extra to sprinkle on top…this is optional

Instructions:

Preheat oven to 350°.  Prepare 9×15 loaf pan with parchment paper and cooking spray.

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Mix flour, baking soda and salt in a medium size bowl and set aside.

Place  melted butter, sugar, eggs, sour cream and vanilla in mixing bowl.  Place on stand mixer fitted with a paddle attachment.  Mix just until ingredients are combined.

Add flour mixture and mix until combined (do not overmix).  Stir in bananas and chocolate chips with a wooden spoon.

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Pour batter into loaf pan. Sprinkle chocolate chips on top (optional) and bake for 50-60 minutes or until toothpick comes out clean.

Remove from oven and allow to cool in pan for 10 minutes.  Remove from pan and cool on wire rack.

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Enjoy!  I hope you make this banana bread, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to see your pictures:).

Homemade “Peeps”

 

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This is the easiest recipe for homemade marshmallow chicks (and the tastiest too!).

I know Easter is just a couple of days away and I was hoping to have this posted before now.  Please forgive me!

If you have granulated sugar, powdered gelatin and water, you can make these adorable treats in less than hour!

I always enjoyed getting “Peeps” in my basket when I was little. I used to put them in my children’s baskets, and now I put them in my grandchildren’s.  I like the yellow chicks because, well, yellow is my favorite color:).  I also like to take them out of the wrapper and let them sit to get “stale” haha!!  It makes them chewy and gives them the texture I enjoy.

When I made my first batch of homemade Peeps, I wanted them to taste good, but I also wanted them to be easy and fun to make!  I think these homemade marshmallow chicks are way better than any you can buy at the store AND they are easy to make…Win!Win!

I was hoping to make a baking video with my son David showing the making of these chicks, but we are all in quarantine right now so that’s not going to happen:(.  But you should check out and follow his YouTube channel (David Macomber).  His art is amazing and his vlogs are both funny and informative.  We will be making another baking video as soon as we can!

Make these “Peeps” my friends.  Your peeps will be glad you did!!

Ingredients for coating sugar:

1 cup granulated sugar (200 grams)

A few drops of your choice of food color

Instructions:

Preheat oven to 200° F.

Place sugar and food color in a food processor and pulse until color has combined.

Distribute sugar on a baking sheet and place in oven for 20 minutes.  This will dry the sugar.

Remove sugar from the oven and sift to remove any clumps.

Put a piece of parchment on a baking sheet and sprinkle with a little bit of the sugar.  This is what you will be piping your peeps on.  Set aside

Ingredients for Peeps:

1 Packet powdered gelatin (7 grams) + 1/3 cup cold water

1 cup granulated sugar (200 grams) +1/4 cup water

1 teaspoon vanilla extract

Black gel food coloring for eyes

Instructions:

Put 1/3 cold water in a mixing bowl and sprinkle gelatin on top and let it sit while you make the sugar water.

Place a cup sugar and 1/4 cup of water in a small saucepan.  Stir to combine.  Heat mixture on medium heat to soft ball stage (238°F).  Use a candy thermometer for this step. DO NOT STIR!

Mixture is going to be bubbly and very hot.  Please be careful!

Once it has reached 238° F, carefully remove from heat and slowly pour it into the mixing bowl with the gelatin.  Add vanilla and stir to combine and break up any remaining lumps. Let mixture cool for 10 minutes.

While the mixture is cooling, get your piping bag ready.

Place a large circle tip (1/2 inch) in a 14″-16″ piping bag.

Once the gelatin and sugar mixture has cooled for ten minutes,  mix with whisk attachment on medium-high speed for 8-10 minutes.  It will be slightly stiff and fluffy (see photo).

Add marshmallow to piping bag.

Pipe a 3″ line (this is the body).  This recipe makes 20 chicks.  I like to pipe four sets of five chicks.  Pulling them apart is one of my favorite parts of eating them:)!!

To pipe the head, squeeze your piping bag and gently release the pressure as you pull down (see video).

After you form your chicks, sprinkle them with the remaining sugar.  Be sure to make sure you coat them completely.  Let them dry for 10-15 minutes, then shake off the excess sugar.  Transfer them to another baking sheet and let them sit for at least an hour.

Add eyes with a thin brush and black food gel.  Enjoy!

I hope you make these cuties, and if you do, be sure to tag me on Instagram @goodeatsbymimi.  I would love to see your pictures!!

God Bless and have a Happy Easter!!

“As you know, we count as blessed those who have persevered. You have heard of Job’s perseverance and have seen what the Lord finally brought about.  The Lord is full of compassion and mercy.”  James 5:11

 

Zucchini & Potato Fritters With Caper Mayonnaise

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I love being able to use herbs from my garden.  We had a really mild winter this year, and my herbs on my back deck are doing great!  I have parsley, rosemary, chives and Greek thyme.  I used that Greek thyme in these fritters and the taste is oh so good!!  You can use dried thyme also and they will still be delicious!!

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Greek Thyme….there is something so gratifying about growing your own herbs!

I had a medium zucchini and a few potatoes, so I thought I would make these fritters and share the recipe with you.

Ingredients:

1 medium zucchini grated

1 large russet potato grated

1/2 teaspoon kosher salt

zest and juice of one lemon (2 teaspoons lemon juice)

1/3 cup mayonnaise (74 grams)

1 tablespoon capers,  drained

1/2 teaspoon dry thyme or 1 teaspoon fresh thyme

1/8 teaspoon black pepper

1/2 cup all-purpose flour (70 grams)

1/2 teaspoon baking powder

1/8 teaspoon cayenne pepper

1 large egg

Olive oil for cooking fritters

Instructions:

Grate zucchini and place on paper towels to drain.  Sprinkle with salt (this is going to help draw the moisture from the zucchini).  Place more paper towels on top of zucchini. Allow zucchini to sit at least 15 minutes.

Zest and juice 1 lemon.  Set aside.

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To make the caper mayonnaise, put mayonnaise, lemon juice, thyme, capers and black pepper in a bowl and stir until combined.  Refrigerate until ready to use.

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Peel and grate the large russet potato and put into a large bowl.  Add the zucchini, lemon peel, flour, baking powder, cayenne pepper and beaten egg.  Stir until combined.

Heat oil in a large skillet.  Add large tablespoons of batter to skillet and cook for 4 minutes on each side using medium heat.  This recipe makes 14 fritters.

Cook until golden brown on each side.  Transfer to a heatproof plate and put in the oven at 200°F to keep warm while the other fritters are cooking.

Place fritters on a plate and top with the caper mayonnaise.  These fritters make a nice side dish or served alone (they make great hors d’oeuvres too!).

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I hope you make these delicious fritters, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to see your photos.  Enjoy!!

This recipe was inspired by Better Homes and Gardens.

 

 

Raisin Tea Biscuits

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If you like scones, then you are going to love these tea biscuits!

Ingredients:

1 cup raisins (145 grams)-soaked in 1 cup very hot water

3 cups AP flour (420 grams)

3/4 cup granulated sugar (150 grams)

1 Tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup very cold unsalted butter (170 grams)

1 cup evaporated milk (252 grams)

2 tablespoons fresh lemon juice (30 grams)

2 teaspoons vanilla bean extract (pure vanilla extract can also be used)

1 large egg + 1 tablespoon water (to make egg wash)

Instructions:

Prepare baking sheet by lining it with a piece of parchment paper or silicone pad.  Preheat oven to 375° F (190° C).

Soak raisins in the hot water for 10-15 minutes, drain, and set aside.

Grate very cold butter and place in refrigerator until ready to use.

Line baking sheet with parchment or silicone pad.

Whisk the dry ingredients together in a large mixing bowl.

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Add cold butter to dry ingredients and work in gently with your fingers.  Add drained raisins and stir.

Add lemon juice and vanilla to evaporated milk.  Stir the liquids until combined.

Make a well in the center of the flour mixture then pour the wet ingredients into the center of the well.  With a wooden spoon, gently stir ingredient just until dough comes together and forms a ball.  Do not over mix!!

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Turn the dough onto a lightly floured surface.  Roll the dough 3/4″ -1″ thickness.  Cut dough with a biscuit cutter and place on prepared baking sheet. Recipe makes 12-16 biscuits depending on the size of your cutter.

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Make an egg wash by mixing the egg and water together in a small bowl.  Brush egg wash on biscuits using a pastry brush.

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Bake for 20 minutes or until golden brown. Transfer to a cooling rack.  These biscuits are best served fresh.  I like to have mine with a little butter and lime (or lemon curd).

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I hope you make these delicious tea biscuits.  If you do, tag me on Instagram @goodeatsbymimi.  I would love to see your pictures!

 

 

Homemade Milano Cookies

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My daughter-in-love loves Milano cookies.  This year for her birthday I thought I would make some for her birthday.  These cookies were inspired by Tessa Arias @handletheheat.  The recipe is easy and the cookies are so good!! Thanks Tessa!

Ingredients:

  • 1 stick room temperature unsalted butter (113 grams)
  • 2/3 cup granulated sugar (133 grams)
  • 1 tsp. pure vanilla
  • 1 large room temperature egg
  • 1 1/4 cups all-purpose flour (159 grams)
  • 1/2 tsp. kosher salt
  • 4 oz. semi-sweet chocolate chips (113 grams)

Instructions:

Cream butter and sugar in mixing bowl for 2 minutes.  Scrape bowl and paddle as needed.

Add the egg and vanilla and mix until incorporated.  Add flour and salt and mix on low speed until fully incorporated.

Place batter in pipping bag fitted with a 1/2″ tip.  Pipe 2 1/2″ lines at least 3/4″ apart on prepared baking sheet (line with parchment paper or silicone pad).  I piped 3 rows with 8 lines on each row.

Place piped batter in the refrigerator for 15-20 minutes.

Preheat oven to 350° F (175° C) while the dough is chilling.  After dough has chilled, place in preheated oven and bake for 16 minutes (turn 1/2 way through baking to ensure even baking).  Edges will be golden in color.

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Remove cookies from oven and place on cooling rack.

While the cookies are cooling,  place chocolate chips in microwavable bowl.  Microwave for 30 seconds, stir, and continue until chocolate is melted.  Cool slightly and then spread the chocolate on a cookie and then sandwich with another.

This recipe makes 12 cookies.

I placed 2 cookies in a birthday themed cupcake liner.  I put them in a container and tied it up with red ribbon.

It’s Melissa’s 40th birthday today and times are a bit crazy right now, but I think she liked having some homemade Milano cookies.

Happy Birthday Missy…I love you so much!!!

 

Madeleines

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Are they a cookie or are they a cake?  They are actually little sponge cakes, and they are DEEEELICIOUS!!!

I have to confess; I have bought these before.  No, not in a French bakery, or any bakery for that matter.  I’ve purchased them in one of our local grocery stores and I even bought them in, gulp…Home Goods!  I know, I know, what was I thinking?!!  They tasted like individually wrapped pound cakes.  Pound cake??  Wait…didn’t I say they were little sponge cakes?!!  They are when you make them yourself:).

As we are getting through these days quarantined in our homes it can be stressful and make us anxious!  We have been praying for our friends and family, reading God’s Word, Facetiming our adorable grandchildren,  taking walks, doing home workouts,  playing board and card games, doing 1000 piece puzzles (and extremely difficult 500 piece puzzles!), and last, but not least, I have been baking!

As many of you know, I received a new Canon camera for Christmas.  I love taking pictures of my children and grandchildren, and food for my Instagram page and blog :).

My son recently sent me a link to Joanie Simon’s,  “The Bite Shot”.  So, I have been binge watching her YouTube videos and honing up on my photo skills.  So much fun!!! What have you been doing to help get you through your days?

I know everyone doesn’t have extra baking supplies, but when  you get a chance to make these, let me know by tagging me on Instagram @goodeatsbymimi.  I would love to see your pictures!

Stay safe my friends and God Bless!!

Ingredients:

  •  1 stick unsalted butter (113 grams) browned and cooled
  •  1 1/2 teaspoons pure vanilla extract
  •  1/2 teaspoon almond extract
  •  Zest of 1 lemon
  •  1 cup all purpose flour (120 grams)
  •  1 1/2 teaspoons baking powder
  •  1/2 teaspoon kosher salt
  •  3/4 cup caster sugar (150 grams)
  •  Confectioners’ sugar for dusting (this is optional)

Instructions: 

Place the butter in a heavy saucepan over medium heat.  Reduce heat to low once the butter has melted, and continue cooking until golden brown and the solids sink to the bottom of the pan.  This takes about 8-10 minutes.  Be careful because the butter can go from browned to burnt FAST!!  Remove the browned butter from the heat and pour into a bowl (make sure to get all those brown, flavorful bits from the bottom of the pan…yum!).  Add the extracts and zest to the browned butter and set aside to cool.

Whisk the flour, baking soda and salt in medium bowl and set aside.

Beat eggs on medium speed (using a whisk attachment).  Gradually add the sugar to the eggs while they are mixing.  Increase the speed to medium/high once all the sugar is incorporated.  Continue mixing until mixture is thick and very pale in color.  This takes about 8 minutes.

Fold in the flour mixture in three additions.  Do this gently so you don’t knock out all that beautiful air you just whipped into those eggs.  Stir this just until combined. Fold in the butter mixture until combined.

Cover batter and refrigerate for at least 2 hours.  The batter will get light and fluffy as it sits.  Don’t stir the batter before you scoop it into the pan(s).

Remove batter from refrigerator.  Preheat oven to 350°.  Grease pans with melted butter.  Place a scoop (I use a medium sized cookie scoop) of batter in the middle of each shell.  Let the batter spread on its own.

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Place pan in the oven and bake for 12 minutes or until centers spring back when touched.  The cakes will have a “belly” in the center (that’s how they are supposed to look).  Place extra batter back in the refrigerator until you are ready to bake the next batch.  I only have 1 pan so I have to bake them 1 batch at a time, but if you have 2 pans, you can bake them all at once.  This batter makes approximately 24 Madeleines.

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Look at those beautiful “bellies”!

Remove from the oven and invert onto  a cooling rack.  Cool slightly and dust with confectioners’ sugar.

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These are best eaten right away, but they can be kept in an airtight container at room temperature for a couple of days,  but I doubt they will last that long.

Enjoy these with a cup of coffee or tea…YUM!!!

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Delicious, light and fluffy! Trust me, you are not going to get that in some store bought Madeleine!!

 

 

 

 

Homemade Marshmallow Fluff

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So light and “fluffy”!

I remember when I was a little girl, I loved peanut butter and fluff sandwiches!  I would spread a thin layer of peanut butter on one slice of delicious soft Wonder bread, and I would pile on as much marshmallow  fluff on the other slice as I possibly could.  I would sandwich the two slices together, and, Voilà, a delicious peanut butter (remember, there was a little bit on the one slice of bread) and fluff sandwich.   Okay, now that I think of it, maybe it was a fluff sandwich.  C’mon….Like you never had a fluff sandwich.  Yummmm!!

Ingredients:

 

Jammie Dodgers (Linzer Cookies)

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A couple of years ago I started watching youtuber Cupcake Jemma’s videos.  They are not only informative, but she is hilarious and so entertaining!!  Being an American, I enjoy her British slang and accent:)!

I love her recipes!  Jemma has introduced me to a lot of new ingredients and techniques. So many of her cupcakes are inspired by cookies and desserts.  She uses a lot of ingredients and cookies that can’t be found in our local grocery stores here in Cape May County, but there’s a little gourmet shop in Lewes, Delaware (Lewes Gourmet) that carries a lot of British cookies (or biscuits, as they are known), candy, and Lyle’s golden syrup.  This shop was purchased a few years ago by a husband and wife.  The husband is British, hence the merchandise.  I have purchased my baking vanilla there for many years.

Now, back to the reason I made the Jammie Dodger cookies.  Cupcake Jemma made a Jammie Dodger cupcake using the cookie by that name.  I found a small bag of these cookies in the Lewes Gourmet.  I was excited to try one!

I like to have a hot cup of tea at night before I go to bed, so of course I had to try one with my tea.  It was pretty good!

Time passed and the cookies were eaten.  Baking the cupcakes seemed to fade away, but my love for the cookie remained:).  Imagine how excited I was when food blogger Clare Smith @clarescauldron posted her homemade version of these cookies.  They looked amazing and I was sure they tasted even better!

I immediately searched Amazon for a Jammie Dodger cookie cutter, and, you guessed it!  I found the Jammie Dodger cookie cutter and it came with three other biscuit cutters. I can’t wait to make copycats of those too!!

I made homemade strawberry jam and decided to have a shot at making these.  Looking at recipes I realized they are basically a Linzer (shortbread) cookie, so I used my Linzer recipe and I was so happy with how they turned out.  I know a lot of shortbread recipes only have 3 ingredients (butter, confectioners’ sugar and flour), but my recipe uses an egg yolk, almond extract and pure vanilla extract too.  These cookies will melt in your mouth.

Ingredients:

  • 3/4 cups unsalted butter (200 grams) room temperature
  • 2 cups all-purpose flour (240 grams)
  • 2/3 cup confectioners’ sugar (80 grams)
  • 1 large egg yolk , room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pure almond extract (optional)
  • 1/2 cup strawberry jam to fill cookie (you can use whatever jam or curd you would like)

Directions:

Place the butter in a mixing bowl with a paddle attachment,  and cream for 2 minutes until light and fluffy (scraping bowl and paddle as needed).

Add egg yolk and extracts and mix until combined.

Measure flour and confectioners’ sugar.  Sift together and add to butter/yolk mixture (all at once).  With mixer on low speed, mix just until dough comes together.

Divide dough in half and form into two flat discs.  Wrap with plastic wrap and refrigerate for half an hour.

Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper or silicone mats (I use silicone mats, but parchment works also).

While oven is preheating, remove one of the discs of dough from the refrigerator and roll 1/4″ thick.  Do this on floured surface, using a floured rolling pin.

Cut out 14 cookie bottoms and bake for 10 minutes.  While cookies are baking, roll other dough disc and cut out 14 cookie tops (don’t forget to cut the small heart in the center of the top cookie so you can see the delicious jam peeking through).  Bake cookie tops when the bottoms are finished baking.

Cool completely on wire rack.

Place approximately 1 teaspoon of jam on cookie bottom.  Place cookie top in place and gently press together; sandwiching the jam!

FYI-These cookies are waaay better than any cookie you will purchase in a store!

Enjoy with your beverage of choice.  I’ll be having mine with a nice hot cup of tea:).

Thanks again Clare, for inspiring me to make these delicious “biscuits”!