Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Jam Sandwich Cookies 2.9 (23) 16 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 40 mins Yield: 18 For bakery-quality cookies in a hurry, just add butter and milk to our Everyday Baking Mix. Ingredients 4 cups Everyday Baking Mix, spooned and leveled 1 cup (2 sticks) cold unsalted butter, cut into pieces ½ cup whole milk ¾ cup seedless jam or jelly Directions Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a food processor, pulse baking mix and butter until mixture resembles coarse meal. Add milk; pulse until a dough forms. Drop dough by heaping tablespoons onto sheets, 4 inches apart. (You will fit about 9 cookies to a sheet; bake in two batches to make a total of 36 cookies.) Bake until cookies begin to turn golden but center is still pale, 12 to 14 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely. Spread flat side of half the cookies with 2 teaspoons jam each; sandwich with remaining cookies. Rate it Print