I have to travel down to Aspen a lot for work, and usually when I am down that way, I like to stop at Whole Foods and load up on a few things our local grocery doesn’t carry. If I wander through the bakery section, and notice their ‘jammies’ cookies, I usually can’t resist.

The “jammie” consists of two butter cookies that are sandwiched together with a thin layer of jam. They’re usually apricot, which is my favorite. There’s just something about the delicate buttery flavor and  crunchy texture melding with the sweet jam.  Now that’s a cookie I could eat for days.

It inspired me to recreate it for my own home eating and voila- I found this gem of a recipe. What immediately appealed to me was how pretty they were, yet so fast and easy!

Essentially, these cookies are like a re-designed thumbprint-style cookie. Instead of rolling the dough into individual balls, making an impression, and then filling with jam, these guys are streamlined. The dough gets rolled into a long long and then shaped into a ‘trough’. Spoon in your jam, bake, and slice on the diagonal for a fancy yet tasty cookie that looks great on any holiday tray.

Happy baking.


How to make this high altitude adjusted recipe:

Split-Second “Jammies” Cookies

Adapted from Chowhound/Lisa Lavery

Note: For those of you used to my Vail altitude, the adjustments would be 1/4 teaspoon baking powder, for 8,200 ft.

5.0 from 1 reviews
Split-Second Jammies Cookies
Recipe type: High Altitude Baking
Serves: 3 dozen
  • 2 cups all-purpose flour
  • ¾ teaspoon salt
  • ¼ + ⅛ teaspoons baking powder (adjusted for 6,600 ft)
  • 12 tablespoons (1½ sticks) unsalted butter, room temperature
  • ⅔ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup smooth jam
  1. Preheat your oven to 350 F.
  2. Whisk together the flour, salt, and baking powder.
  3. In another bowl, cream the butter and sugar until light and fluffy.
  4. Beat int he egg until combined.
  5. Add the vanilla.
  6. Stir in the flour mixture until smooth.
  7. Divide the dough into four equal pieces.
  8. Roll each piece into a 10" x 1" log.
  9. Place two logs each on parchment-lined baking sheets.
  10. Using your finger or the handle of a wooden spoon, make an indent down the center of each log, about ½" wide and ½" deep. Leave a ½" border at each end.
  11. Place the jam in a pastry bag and pipe, or alternately, carefully spoon it into the centers of each cookie log.
  12. Bake the logs for 15-20 minutes or until the bottom edges are a light golden brown.
  13. Cool for 15 minutes, then transfer the logs to a cutting board. Cut on a diagonal into 1" wide pieces. Let the cookies cool completely.

Note: To make these cookies are sea level, increase the baking powder to 1/2 teaspoon. Baking times may vary slightly.



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  • 20 Dec, 2015
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