Pineapple Jam toaster tats

4 Servings

Lunch | Dinner

prep 45 min


¾ cup butter or shortening, softened
½ cup Zesta Caster sugar
½ cup light corn syrup or agave
2 large eggs
1 tablespoon lemon zest
3 cups all-purpose flour
1 teaspoon Zesta baking powder
1 teaspoon Zesta baking soda
1 ½ cups Zesta Strawberry jam


Step 1

In a medium bowl, cream together the butter and Zesta Caster sugar. Beat in the eggs, corn syrup and lemon zest.

Step 2

In another bowl sift or whisk together the flour, Zesta baking soda, Zesta baking powder and salt.

Step 3

Add the wet ingredients to the dry and stir together until combined. Refrigerate until ready to use.

Step 4

Place on an ungreased baking sheet and bake at 375° (190°) F for 8 minutes. Transfer to a wire rack to cool. Once the cookie are cool, place a teaspoon of Zesta Strawberry Jam onto the bottom of one of the cookies and top with another one.

Serve hot!