Ok, these look so good for so many reasons. And I love love love the name Jammers. Perfection.
Also laughing about the pie pan, when I used to teach classes for WS, people would want to buy “choppers” and I would say, “what’s wrong with a knife?”
Yes! I would imagine you can totally use a muffin tin. Pros: you have one, it will work. Cons: they will be about half the size, which means they aren’t the sort of individual self-contained treats they are here. If you only have one muffin tin, you will need to bake a batch, allow to cool, clean, fill, chill, etc– so it may be a long process. But go for it! Also, FYI, I think the whoopie pie trend is fading and I have seen the pans on sale for as little as $5 (which doesn’t help if you just don’t have space for another piece of kitchen equipment, but still) happy baking!
I fell in love with these cookies ever since Dorie first mentioned them and was so excited to see your post today. Your Jammers are picture perfect! I ordered 12 rings from cooking.com but they are aluminum and backordered till Mar. 3. Are your stainless rings seemless? If so I still have time to cancel the aluminum in favor of these. I am so excited to make these cookies!
if a post could “glow” this one certainly does! it is filled with wonderful information & a shining example of your excitement & enthusiasm… & it is contagious!!
i cannot wait to bake these. i love the photograph of the jammers from the ring tart molds & that is the way i will go…thanks tim!
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ae: My stainless steel rings are not seamless, but the seam is extremely tight, so I don’t think it would effect product in any way. (there is no seam line when you bake a tart crust in them. They are super heavy duty. I have some of the aluminum rings, and have been frustrated with them in the past because they were too lightweight.
Linda: Thanks for always being so sweet and supportive, it means a lot to me. I liked the Lebovitz post a lot- lots of good information.
Aww, urs are perfect!
I baked these too , a bit back , yeah inspired by Dorie and fell in love, whoever had these fell in love too!
Yeah her jammer posts did that to me too!
Arent these good?
I had french jam so thats what went in!
I loveee ur pics are clear and post excellent!
I used to eat something similar millions of years ago, with raspberry jam, and now I am dying to make these. The info you provided for alternatives to the rings is great – my kitchen space is very limited (isn’t it so for everyone?) so any such comment is very welcome.
Amazing! I just made them and they were so yummy. I don’t have ring molds, so I used the lids from some extra mason jars that were laying around. They gave me the perfect round shape with a bit of height. I let them cool right down before popping them out. Delish! Thanks for posting:)
I too was obsessed with this cookie. I made mine in the aluminum rings. The first 8 I rolled the dough 1/3″ thick. I didn’t have Sarabeth’s wonderful jams, but I did have some apricot and strawberry jam I made. I used a streussel with a little almond flour and a pinch of cardamon. The cookies came out perfectly, but I thought they were too thick so I rolled the remaining 5 -1/4″ thick and I liked that so much better. I rerolled my scraps and cut out circles and pressed them into fluted tartlet molds. they turned out fantastic too.
I saw the whoopie pan today and wondered how that would work. Can you post a picture of them?
I too have been obsessed with these cookies since I saw them. Thanks so much for supplying a recipe. I made them yesterday and they were fantastic. I made them in 2 different size pans. (i have no ring molds) The whoopee pan was a nice size, the muffin top pan (4 inches) was quite large, more then I like to eat in on sitting. They looked great!!. Thanks so much and I love your site. Where did you get the ring molds and what size are yours?
Like my friend Jane, I have been dreaming about these cookies…trying to
Figure out a streusel recipe and what jam to use. I followed
Your recipe but subbed scraped vanilla bean for the
Extract and used June Taylor lemon Rosemary marmalade
In half and farmers market cherry balsamic jam in the other
Half. More than perfect. Thank-you– thank-you!!!!
I did them in my muffin pans (I luckily have two) and they turned out great.
I got about 21. My co workers are screaming for more.
I actually like the smaller size better, that way you can possibly eat two, unless
those hungry family members snatch them away from you faster than you can chew.
I also made them in muffin tins, and was really happy with them. I pressed the dough into the bottoms (ungreased) to about 1/4 inch thick, and baked them for 14 minutes and they are perfect. And, also, gone.
I just made these in the Whoopie pan. So divine! Used an organic blackberry jam and my strawberry freezer jam. It will be fun finding unusual artisan jams for these cookies. Thanks for sleuthing out the recipe.
Thank you so much for sharing this recipe! I just made two different versions that I plan to share with my readers in the next two weeks. These jammers are amazing – you and Dorie have truly outdone yourselves!!
I’ve debated this recipe in my noggin for months and hit the proverbial stainless steel ring wall. I am so glad to read your post. Can’t believe it took this long for me to discover it. Either way, I’ve looked at Bridge Kitchen gear’s site and see they have rings but didn’t know if they were tall enough, (based on the video I’ve watched over and over) he he Yay, I think your info actually gave me the super nudge to get ‘er done so I can make them for Christmas exchanges with friends and neighbors. Wouldn’t that be just so awesome. Also, I was a lucky winner for a gift box of Sarabeth’s jam from the poor poor shameful group of us who didn’t attend the Blogger festivities. So I have some of her jam in tiny cute little jars. How tall should the sides of the rings be would you say?
Anyway, I’m so excited and yes I love love love Dorie’s cookies.
Hey there, thanks for your response. One more question. This may or may not matter and that is my question. I’ve noticed varying weights of SS rings fro 18 to 22 and just thought I would get your thoughts if it makes that big of a difference in the baking performance? Prices are all across the board and so I don’t want to sacrifice quality baking performance for a few dollars but if there is no significant difference, jeepers why spend the big bucks when I can obtain them for a couple of dollars/ea. Thanks again. Can’t wait.
Hey AmyRuth- My rings are fairly heavy, and they are the only ones I have worked with. Unfortunately, I don’t know what weight they are. I can’t imagine it makes much of a difference, but if prices are the same i would go for the heavier ring.
I found your recipe via Blackjack bakehouse and baked them in mini-muffins pans…absolutely delicious! Used a orange-grapefruit ginger marmalade and a triple berry jam. Will definitely adding these to my holiday cookies this year. Thanks!
JAMMER ALERT! D.G. has posted a version of her Jammer recipe on Food52. Your recipe is still high on my list to try very soon but thought you might want to see what she’s currently doing with them. There’s a video too.
Aw, Nancy! You’re the best. Thanks for thinking of me. She also published it in Bon Appetit this month. Her version is better, I made them this past weekend. I love Dorie for being so generous with her recipes.
Thank you so much for this recipe! I made the pineapple-pear jam and baked the lemon/pineapple/pear version for a cookie contest a friend hosted and was voted best tasting cookie. These are sublime! For easier eating, I baked these in a muffin tin and wound up with 23 smaller jammers. I put small rounds of parchment in the bottoms of the tin to make it easier to get them out after baking.