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Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper. Add the butter, sugar, and salt to a large bowl. Beat with the paddle attachment of a stand mixer or with a hand mixer until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed.
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Step 1- Wet Ingredients. Set the oven to 325 degrees and use nonstick baking spray, such as Pam to grease a cookie sheet. Use flour to lightly coat, a cutting board, or flat surface. In a mixing bowl, add in the granulated sugar and butter and combine on low speed with an electric mixer until creamy and smooth.
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Follow the tutorial below then get the recipe for more detailed instructions. 1: Cream the butter and sugar together until light and fluffy. 2: Beat in the egg and vanilla. 3: Mix in the flour until it makes a soft dough. 4: Wrap and chill for 30 mins. 5: Roll out on a lightly floured surface and cut with cookie cutters.
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Flatten the dough into a disc, wrap it in plastic, and refrigerate it for 20 to 30 minutes. Position an oven rack in the center of the oven and heat to 350 F. Flour the dough lightly and roll it out to about 1/4-inch thick between 2 sheets of parchment paper or wax paper. Use a round 2-inch or 2 1/2-inch cutter to cut out the cookies.
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Cook in the preheated oven for 10 to 12 minutes until lightly golden. Remove from the oven and leave to cool completely. Place a small dollop of the jam onto each biscuit base and spread to within 1/4 inch (1/2 centimeter) of the edge of the biscuit. Make sure the jam creates an even layer on the biscuit.
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Measure flour and confectioners' sugar. Sift together and add to butter/yolk mixture (all at once). With mixer on low speed, mix just until dough comes together. Divide dough in half and form into two flat discs. Wrap with plastic wrap and refrigerate for half an hour. Preheat oven to 350 degrees.
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Let the cookies cool completely. Spread raspberry jam on the solid, bottom circle cookies. You could use a knife or spatula, but to get the most control, I used a disposable pastry bag. Place the donut shaped cookie on the top, sandwiching the jam in the middle of the cookie. Pin It!
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In a separate bowl, stir together flour and baking powder. Add half to wet mixture, blend well and then add the other half. Cover and refrigerate dough for at least 1 hour, but no longer than 24 hours. Preheat oven to 375 degrees. Line a baking sheet with silicone mat or parchment paper.
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Whisk together the egg yolks and vanilla extract. Add to the crumbly dry mixture and mix in until a soft dough forms. Wrap the dough in plastic wrap and chill in the fridge for at least a half hour. Roll the dough out between two pieces of lightly floured parchment paper to about โ of an inch thick.
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Sand together dries and butter until uniform fine crumbs form. Beat in the yolks just until a smooth dough forms. Chill dough in a thin brick for 30 minutes until slightly firmed. Once dough is chilled, preheat your oven and line two baking sheets with parchment paper. Roll dough โ " thick and cut into 2" rounds.
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Mix flour, icing sugar and salt. Add in the cubed butter and rub between your fingers until crumbly. Stir in egg yolks and vanilla extract, mixing until a very soft dough forms. Place the dough between two pieces of plastic wrap and roll out. Then chill for 30 minutes.
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For the full recipe. Jammie Dodgers cookies were named after a character in the Beano comics and also famous from Dr Who and the Great British Bakeoff.
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Preheat the oven to 160deg fan assisted. Have ready a baking tray lined with a silicone baking sheet or baking parchment. Cream the butter and sugar together until well combined. This will only take a couple of mins if the butter is soft enough. Add the flour, cornflour, vanilla extract, and salt.
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Instructions. Preheat the oven to 350F (180C). Combine the flour, baking powder and salt in a bowl. Put the butter, sugar and vanilla in the bowl of your stand mixer or a large mixing bowl. Beat together for at least three minutes, stopping halfway to scrape the bottom and sides of the bowl.
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Directions. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg yolk, water and extract until mixture forms a ball. On a lightly floured sheet of parchment, roll out dough to 1/8-in. thickness. Transfer dough and paper to a baking sheet; refrigerate until firm, about 10 minutes.
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Instructions. Preheat your oven to 180C/160C Fan and line a 9x9" square tin with parchment paper. In a large bowl, add your melted butter and sugars and whisk till smooth. I beat mine for several minutes, and it starts to lighten the mixture. Add in the eggs and beat again till smooth.