Buttery Jam Cookies

Aha! Day Three!

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 is here.

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
2 cups all-purpose flour

Mixing away! (Thanks NTTL!)

Mixing away! (Thanks NTTL!)

1 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp salt
1 stick unsalted butter, at room temperature
2/3 cup sugar
1 large egg
2 T. milk
1/2 tsp. vanilla extract
1/2 cup apricot jam
pecan pieces

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.

buttery jam cookies with pecans

buttery jam cookies with pecans

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.

**
Post-baking thoughts: The original recipe said this batter would make 45 cookies, but I must’ve made them too big because I ended up with about 20. But even those 20 can be eaten in 2.5 bites. Like I said earlier, I would like to try other jam/preserve flavors. Any other thoughts if you tried the recipe?

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5 thoughts on “Buttery Jam Cookies

  1. Emily, I just stumbled across your site [in the process of getting my own blog going] read a post and watched a video- you are adorable! I know you probably do this for fun but the video part seems to come very naturally [also recognized James, which seems creepy to say but regardless]. Keep this up! I’m a third year student at Texas A&M, and my fiance makes an issue out of my embarrassing lack of culinary prowess.

  2. Hey Courtney! Glad you found my blog, it’s definitely a very fun hobby for me. I try to post a few times a week. What’s the link to your blog?

    And glad you recognized James! Since he’s everywhere on the Internet, why not food vlogs too?! :)

    Thanks again,
    Emily

  3. Hi Emily,

    Thanks for the NTTL shout out! I made these cookies but used “Wild Huckleberry” jam (from my source in the state of Washington) and also used walnuts on some of them. They taste really good but I was a bit disappointed that they were flatter than yours look.

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