• Preparation Time 30 minutes
  • Baking Time 15 minutes
  • Makes about 60 plain or 30 sandwich cookies
  • Freezing Unfilled Cookies – Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 cups Robin Hood® Original All Purpose Flour
  • 1 cup corn starch
  • 1 cup sifted icing sugar
  • 2 tbsp grated lemon zest
  • 1 1/2 cups butter, softened
  • 2/3 cup Smucker's® Pure Jam (of your choice)

Serving Size: about 60 plain or 30 sandwich cookies


Serving Size: about 60 plain or 30 sandwich cookies

  • Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
  • Combine flour, corn starch, icing sugar and lemon zest in large bowl. Blend in butter with a wooden spoon then knead dough with hands until a soft, smooth dough forms. Roll dough out on lightly floured surface to 1/8" (3 mm) thick. Cut with 2" (5 cm) round cutter. Place on ungreased baking sheet.
  • Bake in centre of preheated oven for 10 to 15 minutes or until edges are just starting to brown. Cool 10 minutes on sheet then remove and cool completely on rack.
  • Spread about 1 tsp (5 mL) of your favourite flavour of jam on bottom of half the cookies and place another cookie on top.


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