A recipe that has been in our family for generations
My mom expressed her love for her family with her cooking. My fondest memory is coming home to the kitchen table piled high with baking. Usually the jam jams were iced with a boiled icing (which had to be pink and then they were dipped in toasted coconut) I don’t know why I have denied my family this added delight, I don't think I have ever gone the extra mile with the frosting..possibly because I do have a habit of not having treats in the house that “I” can’t resist and these rank right up there.
2 eggs
1 cup brown sugar
1 cup shortening
6 tbsp Rogers Golden Syrup
2 tsp baking soda
1 tsp vanilla
approximately 3 ½ cups flour
Bake 350 degrees
for approximately 10 minutes
or till just lightly brown on the edges
Mix everything together, except flour. Add enough flour gradually until dough is smooth and not sticky. Roll out thin, on floured board, sprinkle with flour to keep rolling pin from sticking, but try not to use too much. Cut in circles with a Mason jar ring. Put on greased cookie sheet and bake. While still warm spread raspberry jam between two cookies. Store in a sealed container.
The longer these sit in the cookie jar, the better they get.
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