One of the things I love about Valentine’s Day is baking for all of my Valentines. Heart-shaped sugar cookies (topped with fluffy vanilla frosting and pink or red sprinkles), brownies and truffles make up my recipe repertoire, but I get special requests every year for one cookie in particular – “Love Cookies”.
These rich buttery cookies are actually called Jammie Bodgers, and consist of two cookies sandwiched with buttercream and raspberry preserves.
While describing them to one of my English colleagues a few weeks ago, she said that they reminded her of a cookie she used to eat back home. Sure enough, Jammie Bodgers do have English roots, and resemble a popular brand of shortbread biscuit with raspberry jam filling, Jammie Dodgers. But that’s more information than you need to make these tasty treats at home.
Although Jammie Bodgers are typically round with a heart cutout so that the jam peeks through, I like to make mine heart-shaped for Valentine’s Day (and flower-shaped for springtime occasions).
Regardless of the shape, I’m sure you’ll enjoy these cookies with afternoon tea or with someone you love. xoxo
Jammie Bodgers (aka “Love Cookies”)
Makes 20 cookies
For the cookies:
2 cups of all-purpose flour
3/4 cup of unsalted butter, chilled and diced
2/3 cup of sugar
1 egg yolk
For the filling:
1/4 cup of unsalted butter, at room temperature and diced
1 cup of confectioners’ sugar
Raspberry preserves (or flavor of your preference)
- Put the flour and butter in a food processor and process until the mixture resembles breadcrumbs. (Note: I use a stand mixer, which takes a little longer but also works.)
- Add the sugar and egg yolk and process until the mixture starts to form a dough. (Note: It may seem like the mixture is way too dry and crumbly but trust me, the dough will eventually come together if you let the mixer run.)
- Turn out dough on to a lightly floured surface and knead until smooth. Shape dough into a ball, wrap in plastic wrap and chill for at least 30 minutes.
- Preheat oven to 350 degrees Fahrenheit and lightly spray two baking sheets with cooking spray.
- Thinly roll out the dough on a lightly floured surface and cut cookies into rounds (or hearts) using a cookie cutter. Continue to roll and cut until you have an even number of cookies (approximately 40).
- Place half of the cookie rounds on a baking sheet. Using a small heart-shaped cookie cutter, cut out the centers of the remaining rounds and place these cookies on the other baking sheet. You can continue to reroll the remaining dough and cut cookie rounds, just make sure you have an equal number of whole cookies and cutout cookies.
- Bake the cookies for about 12 minutes until the edges start to turn a pale golden brown, then transfer cookies to a wire rack and cool completely.
- To make the buttercream, beat the butter and sugar together until the mixture is smooth and creamy.
- Using a knife or spatula, spread a thin layer of buttercream onto each whole cookie. Spoon a small dollop of preserves on the buttercream and gently top with a cutout cookie so that the jam fills the heart-shaped hole.