Doctor Who & 12 Jammie Dodgers
posted in: Cookies & BarsRecipes

Doctor Who jammie dodgers

I have a handful of TV shows that I would call my TV shows. To be added to this list you must meet the following requirements:

1. Have a great story line.

2. Contain clever wit and heart.

3. Elicits every kind of emotion.

4. Can be watched repetitively…. so sue me, I’m one of those types.

5. Makes me feel happy whenever I watch it.

6. Capable of making me completely obsessed.

One of my favorite favorites is Doctor Who.

Call me a nerd, because I just don’t care. The Doctor brings me great joy. I laugh… I cry…

I know I’m not alone on this either. I’ve converted at least 5 of my friends in the last year. You’re welcome.

For Halloween my husband and I were The Doctor and River Song. Best Halloween costume ever…. I think you’re getting the point.

Doctor Who is celebrating it’s 50th Anniversary this Saturday. In honor of such a feat (and such a great show), I have made The Doctor’s favorite snack… Jammie Dogders. He uses them as brain food, to comfort others, and to recall childhood memories.

I’m going to need a SWAT team ready to mobilize, street-level maps covering all of Florida, a pot of coffee, twelve jammie dodgers and a fez.” – The Doctor

Jammie Dodgers are shortbread sandwich cookies with a jam filling…. also known as Linzer cookies. I got to say, Jammie Dodgers sounds much cooler.

Happy 50th Doctor Who! Keep saving the planet, one Jammie Dodger at a time!

jammie dodger

PRINTER FRIENDLY Doctor Who & 12 Jammie Dodgers
adapted from Baking from my home to yours by Dorie Greenspan
1 hour
13 minutes
25 cookies
1 ½ cups almond meal
1 ½ cup GF all-purpose flour
1 ½ tsp ground cinnamon
½ tsp ground clove
½ tsp kosher salt
1 large egg
2 tsp water
1 stick unsalted butter, at room temperature
½ cup sugar
½ cup raspberry jam
1 tsp water

In a medium bowl, whisk together the almond meal, flour, cinnamon, clove and salt. Set aside. In a small bowl, whisk together the egg and 2 tsp of water.


In the bowl of a stand mixer with a paddle attachment or in a large bowl with a handheld mixer, beat together the butter and sugar until creamy, about 3-5 minutes. Add the egg to the butter-sugar mixture and beat for another minute.  On a low speed, add the flour mixture and mix only until incorporated. You don’t want to overwork the dough so if there is a small amount of dry ingredients at the bottom of the bowl, use a spatula or your hands to finish incorporating.


Separate the dough into two. Form each section of dough into a disc by flattening it between either wax paper or plastic wrap. Using a rolling pin, roll out the dough until a quarter of an inch thick. Place in the freezer for 30 minutes or in the refrigerator for 2 hours.  Once the dough is thoroughly chilled, use a 2-inch round cookie cutter to cut out as many cookies as you can. Collect the scraps, form back into a disc, roll out between the wax paper (or plastic wrap), and cut out some more cookies. If the dough gets too soft, form it into a disc and throw it back into the freezer. For the window cookies, use a smaller cookie cutter (like I did with a star) or the end of piping tip to cut out the middle of half of the cookies.


Preheat the oven to 375 degrees.  Place the cookies on a baking sheets lined with parchment paper and bake until slightly golden, approximately 11-13 minutes. Let the cookies sit for a few minutes before transferring them to a cooling rack to cool completely.


In a small microwaveable bowl, stir together the jam and 1 tsp of water. Heat in the microwave for 15 seconds, stir, and then heat for another 15 seconds. Spoon ½ tsp of the jam onto the solid cookie rounds and sandwich with the window cookie.


Care to Leave a Comment?

Your email address will not be published. Required fields are marked: *