Wednesday, May 11, 2011

Jam Butter Cookies

The older I get, the more drawn I am to simple foods and recipes, like these old-fashioned simple buttery jam cookies. They are plain and kinda homely; but I couldn't care less, because they are delicious, especially if you're a fan of biscuits, scones, and soft cookies.

This simple cookie recipe makes a buttery jam drop cookie that is more like a cross between a cookie and a scone. It's the kind of cookie my Nana would have enjoyed as a tea time treat.
You can use any flavor jam you like as long as it's nice and thick. The first time I made these I used a luscious fig jam from the farmer's market. I'm planning to try them again real soon with raspberry jam and orange marmalade.

Simple Jam Butter Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes per batch
Yield: Makes about 4 1/2 dozen cookies

2 cups flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
2/3 cup sugar
1 large egg
2 tablespoons milk
1/2 teaspoon vanilla
1/3 cup the jam of your choice (you want a nice thick jam)


Position an oven rack in the center and preheat to 375 degrees. Line two baking sheets with parchment paper.

In a medium size bowl whisk together the flour, baking powder, ginger, and salt until well blended and set aside.

In a large bowl beat the butter and sugar together with an electric mixer on medium high speed until creamy and smooth. Add the egg and beat until the mixture becomes satiny, about 2 more minutes. Add the milk and vanilla and beat just to combine. (At this point the mixture may look curdled which is fine.) Add the jam with the mixer on low and beat for another minute. Add the flour mixture with the mixer on low, and beat just until everything is combined. (The dough will be very thick.) Scrape down the sides of the bowl with a rubber spatula to make sure all the ingredients are blended together.

Spoon the dough by rounded teaspoonfuls onto the baking sheets, leaving at least an inch between mounds of dough.

Bake the cookies, one sheet at a time on the center rack, for 10 to 12 minutes until just firm and lightly browned around the edges. (The cookies will be on the pale side.)
Remove from the oven and let the cookies rest on the cookie sheet for about a minute and then transfer them to wire racks to cool completely.

Repeat with the remaining dough, being sure to allow cookie sheets to cool completely before using them again. (I often rinse the backsides under cool water to speed up the process.)
Store in an airtight container at room temperature.

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