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Buttery Jam Cookies

voila's picture
These are fluffy, moist (and not too buttery) cookies that could really well with an afternoon tea. I used apricot passion fruit jam, but I would love to experiment with blackberry or raspberry or a mixed fruit preserves.
Ingredients
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Unsalted butter 1⁄2 Cup (8 tbs) (1 stick, at room temperature)
  Sugar 2⁄3 Cup (10.67 tbs)
  Egg 1 Large
  Milk 2 Tablespoon
  Vanilla extract 1⁄2 Teaspoon
  Apricot jam 1⁄2 Cup (8 tbs)
  Pecan pieces 1 Tablespoon (adjust quantity as needed)
Directions

Preheat oven to 375. Grease baking sheet
1. In medium bowl whisk together flour, baking powder, salt, ginger and nutmeg
2. In a separate large bowl, using a handheld mixer, beat butter on low-medium until creamy
3. Add sugar and beat until completely mixed and smooth
4. Add egg and mix again, about a minute
5. Add milk and vanilla, mix away! Batter may look likes it curdling, but it’ll smooth out with the addition of the jam.
6. On that note, add jam 1/4 cup at a time, beat another minute or so
7. Add dry ingredients all at once and mix. This may take a couple minutes, but you’ll end up with a thick batter
8. Spoon batter, a nice sized spoonful, onto baking sheet, set about 1 inch apart. On half of the cookies add bits of pecan and slightly press into the batter
9. Bake for about 10 minutes, until golden brown around the edges. The tops won’t become golden brown (if they do — take them out!), but they’ll be spongy and slightly firm to the touch.

And voila, they’re ready to be savored and devoured.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cookie
Interest: 
Holiday, Everyday
Preparation Time: 
20 Minutes
Cook Time: 
19 Minutes
Ready In: 
0 Minutes
Servings: 
1
Story
Tomorrow we’re having a potluck picnic at work. I wanted to bring something tasty but easy on my part. I was perusing food blogs and found a goldmine! ‘The Canadian Baker‘ offered this little diddy and they’re delicious! I amended the recipe a bit, but the original can be found on the Canadian Baker site.
Subtitle: 
Buttery Jam Cookies

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2 Comments

savitha's picture
hi this sounds tasty but i have a question can i use anything else other than egg since my hubby does not eat egg so is there any alternate thing whic can be used
Petal's picture
You can get an egg substitute. It is easily available in stores here. Also, alternatively you can use soy milk instead - abt 1/2 cup for 2 eggs substituted. It works in cakes - probably will work for cookies too :)