Sup y’all! I hope you all spent time with your wonderful mothers this past weekend!
My family and I went to Unique LA on Mother’s Day. It’s one of my faaaaavorite places/events ever. They have all kinds of really neat stuff- clothes, food, beauty products- all of which are made locally, by some awesome small businesses. It’s a great place to shop for really unique (tee hee) goods that you can’t find anywhere else.
Quite some time ago I came across Laura Ann’s Jams at a music and arts festival in LA. I fell in love with Laura Ann’s Blueberry Basil jam. At the time I wasn’t able to purchase a jar, but I did snag a ‘Jamwich.’ Basically, two shortbread cookies with jam in the middle. Ever since I had the Blueberry Basil Jamwich, I’ve been fantasizing about it. Laura Ann was speaking to me in my dreams- “You must have the jam. You must have the jam and make the jamwich and live your dreeeeaaammm.” Ok Laura Ann! OKAY! I could have easily ordered jam from her website. Don’t ask me why I didn’t. I don’t know. Maybe some longing to buy the magic straight from the wizards hands. So you could imagine my excitement when there was a Laura Ann’s Jams booth at Unique LA! OH EM GEEEEEE! It’s Laaaauuurra Aaaaannnn!!!!! I didn’t get to actually speak to her. I did speak to her adorable mother and had a sample of Raspberry Habanero jam (explosion. of flavor. in my mouth). And I FINALLY bought a jar of Blueberry Basil Jam! YESSSSSSSS!
So I got the recipe from her website and got started!! Yes… I turned the oven on… at like 12 pm… when it was 100 degrees outside. I couldn’t help myself. No one was home so no one could complain!
Her recipe uses ounces, but I’ve included the conversion to cups.
6 oz butter (3/4 cup)
4 oz sugar (1/2 cup)
1/2 tsp vanilla
11 oz flour (1 cup and 6 Tbsp)
1 tsp baking soda
1/2 tsp salt
1 jar Blueberry Basil jam, or jam of your choice
Cream butter and sugar. Add egg and vanilla and mix well. In a separate bowl, mix dry ingredients. Gradually add dry ingredients to cream mixture, mixing well after each addition. Roll dough to about 1/4 inch between two pieces of wax or parchment paper. Chill dough in fridge for about 20 minutes. You can use this time to preheat your oven to 325. Once dough is chilled, use cookie cutters to cut the shapes. The bottoms should be solid and the tops will have the shapes cut out. Bake until slightly golden, 15-20 minutes.
Let cookies cool and spread jam on bottom cookie. I like a thick layer of jam, but that’s all up to you. Top it with your cut out piece and voila! A damn tasty jamwich.