If you do feel like trying again, I'd be happy to share some of the tips I've figured out from making these cookies repeatedly:
1. DO keep the dough cold (as foiegras suggests below). I only roll out a dozen at a time (enough for one cookie sheet) and then chuck the dough back in the fridge. Or I'll roll out a bunch (I use a kitchen scale to ensure they're all the same size; mine run a little big at 20-21 grams with a yield of 36) and refrigerate the dough balls until just before they go in the oven.
2. DO re-indent the wells/ holes before adding the jam (as the recipe suggests).
- and -
3. DO bake the cookies for the minimum amount of time prior to filling and then the maximum time after filling. This maximizes the time the jam is in the oven (so it bubbles and gets tacky instead of running all over the place) without burning the cookies.
Good luck! : )
I'm sorry it took so long to get back, but I had a busy month or so!
As promised, please find attached the results of my most recent use of the Oatmeal Almond Jam cookie recipe.
Again, I admit that they spread quite a bit - more than the picture in the book would lead one to expect - but I don't consider the results deformed.
OK, I don't get what the big problem is with the Oatmeal Almond Jam cookie recipe (sorry, I'm too old to call anything "Jammies").
Yes, they do spread more than the accompanying picture leads one to expect they will. However, they do remain perfectly cookie-shaped and absolutely delicious. I've made them with blackberry or raspberry preserves, and even orange marmalade. Everybody loves them - including (perhaps especially) me!
I plan to make another batch this weekend - I already made two batches for Christmas cookie boxes last weekend - and can attach a photo to support my point.
I've made many of the cookies in this book in the five years or so since I bought it, and have had only one disappointment: Neil's Scalloped Sugar cookies. I didn't care for it much since it doesn't have any leavening, as I think sugar cookies should.
People absolutely fight over the others I've made: rainbow cookies, nuts-in-the-blanket, pistachio lime thins, the French macaroons, chocolate espresso spritz, black and white cookies, chocolate pistachio biscotti, etc.