When we were wee ones, my brother was allergic to everything. That sounds like an exaggeration, but at times it truly felt like there was nothing he could eat and enjoy. Dairy, eggs, nuts, legumes, shellfish, and corn were all on his allergy list. Oddly enough, corn was probably the most challenging ingredient to avoid because corn syrup was in EVERYTHING that we (as children of the 90s) wanted to consume. In the time period that we grew up, natural foods and vegan options weren’t as prevalent as they are now, so my mom was constantly trying to conjure up tasty recipes that my bro could eat. One of my favorites has always been her recipe for jelly cookies. They’re easy to make and they’re comforting.
pie crust dough
jelly or jam
You can use homemade or store bought pie crust for this recipe. Disclaimer: I’m a lazy cook and I always use store bought! Preheat your oven to 350°. Roll out the dough to your desired thickness and use a cookie cutter (or a small drinking glass) to cut an even number of shapes out of the dough. Put a dollop of jelly in the center of half of the shapes, then cover each with a second dough cut-out. Use a fork to pinch the top and bottom layers of dough together. It’s crucial that you pinch the layers together tightly – otherwise your jam will spill out! Bake the cookies on a well-greased cookie sheet for 9-12 minutes. I use a brush to spread melted butter on the top of the cookies when they come out of the oven – I find that this helps keep them moist. Cool the cookies for at least 10 minutes before eating – jelly gets hot in the oven!