Slice and Bake Cherry Jammers

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These fun slice and bake cherry jammers are festive and delicious. A perfect treat for the holidays! I love the corn meal crunchy/chewiness and cherry jam together– it’s like a bite of cherry pie.



The Filling:

  1. Using a blender (I used an emersion blender) or food processor, coarsely puree the cherries, jam and sugar.
  2. Cook in a small saucepan until it comes to a boil.
  3. Remove from heat and stir in vanilla extract.
  4. Place in small bowl to cool.

The Dough:

  1. Cream the butter and sugar until light and fluffy. Add egg and vanilla. Mix to combine.
  2. Whisk together flour, cornmeal, baking powder, salt and orange zest. Add to butter mixture. Mix to combine.
  3. Split dough into four equal portions. Place one portion between two pieces of parchment paper and roll out to a 3 ½ x 9-inch rectangle. Repeat with remaining dough. Place on a baking sheet and freeze for 30 minutes.

Assemble cookies:

  1. Remove dough from freezer and carefully peel back top pieces of parchment from dough. Spread 1/3 cup cherry mixture over one portion of dough. Invert second rectangle over the first and remove parchment on top. Repeat layering process, leaving the top rectangle uncoated. Trim to a resemble more of a rectangle shape. Cut and press scraps together to make a second, smaller rectangle. Wrap both in plastic wrap and freeze for an hour or up to a month, depending on when you want to bake.
  2. Preheat oven to 350˚ F. Line baking sheets with parchment paper. Slice dough into ¼ inch thick rectangles and place on baking sheets. Space about 2 ½ inches apart.
  3. Bake until light golden brown around the edges, 10 to 13 minutes. Transfer to a wire rack to cool. Store in an airtight container for up to two weeks.

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