Grandma’s jam pockets


Grandmas Jam pockets
2 cups four
1 tablespoon sugar
1 teaspoon salt
1 cup vegetable shorting
8 ounces cream cheese softened
¨ teaspoon vanilla extract
Jam of your chose
Cream or half and half or evaporated milk


Mix together flour sugar and salt.
In a separate bowl mix shorting cream cheese and vanilla. Add dry ingredients about one half cup at a time. Blend well after each edition.
Divide dough into thirds. Wrap each third in Saran wrap and chill for several hours.
Using 1/3 dough at a time. Flatten dough on lightly floured surface. Roll into a round about 1/8″ think. Cut with a floured 2 ´” round cuter.
Spoon a small a mount of jam onto ´ of each round. Fold other half over filling, brush bottomed edge with cream, and press together to seal. Brush tops with cream. With a fork flute edges and prick tops. Place on ungreased cookie sheet.
Bake at 350 for 15 minutes or until lightly browned.
Remove from cookie sheets to wire racks to cool. If desired sprinkle with powder sugar.

Donate to City Times

Your donation will support the student journalists of San Diego City College. Your contribution will allow us to purchase equipment, cover the cost of training and travel to conferences, and fund student scholarships. Credit card donations are not tax deductible. Instead, those donations must be made by check. Please contact adviser Nicole Vargas for more information at [email protected].

More to Discover
Donate to City Times

Activate Search
The news site of San Diego City College
Grandma’s jam pockets