This week's edition of Tuesdays with Dorie features a recipe of my choosing. I was very excited to get to choose this week. Since it is the week before Christmas and I know many are in extreme holiday baking mode so I decided to go with something quick and easy to prepare. The first thing that came to mind was cookies and as you all know, Dorie has a big, delicious variety of cookies to choose from. The Buttery Jam cookies stood out to me because they seemed so easy and quick to turn out. Plus they have some of my favorite ingredients...butter and jam.
I decided to go with a strawberry-raspberry jam that my aunt made (it also featured a caramel Godiva liqueur as well) and it is to die for delicious. In the P&Q section at the TWD site, many said that the cookies didn't spread at all. That had me worried but thankfully a fellow baker, Holly had baked them before and offered the suggestion of not overmixing. It worked like a charm because my cookies spread perfectly!
I must have made my cookies bigger than Dorie because I only ended up with 25 cookies. They still seemed small to me but I guess they must be huge compared to Dorie's! I still only baked them for about 11 minutes though.
Another baker mentioned that the jam flavor wasn't very strong. I'm sure that may vary based on what type you use but I still added more jam to mine...about 1/3 cup (not sure exactly. I just used what was left in the container). Because of the jam, they were slightly pink before baking and still had a pinkness afterwards.
Oh boy...these little babies were delicious! The jam had a very pronounced flavor but it wasn't overwhelmingly sweet. I gobbled up two right after they came out of the oven. They are excellent dipped in a homemade vanilla green tea latte. They would be excellent cookies to serve with tea.
For more Buttery Jam Cookies (or any of the choices this month since we are allowed to go out of order), head over to the TWD blogroll. Because it is my turn to post, I have the recipe typed up below.
FYI- I am still internet less at home but I'm using my work computer to post this. Good news is I will have new internet by the 22nd! I'll try and update my picture and linkless posts then! Thanks for bearing with me!
Buttery Jam Cookies
Adapted from Baking: From My Home to Yours by Dorie Greenspan.
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. salt
8 tbsp. (1 stick) unsalted butter, at room temperature
2/3 cup sugar
1 large egg
2 tbsp. whole milk
1 tsp. vanilla extract
1/4 cup apricot jam
icing sugar for dusting
Preheat the oven to 375 degrees F and place two racks in the oven, one in the upper third of the oven and one in the lower third of the oven. Line two cookie sheets with parchment paper and set aside.
Sift together the flour, baking powder, ginger, cinnamon and salt. Set aside.
In the bowl of an electric mixer, with the paddle attachment, beat the butter and sugar (on high speed) for 2 to 3 minutes until light and fluffy. Add the egg and beat on high speed for an additional minute. Add the milk and the vanilla extract and beat on high speed for 30 seconds. Add the jam and beat on low speed for 1 minute. Add the dry ingredients, with the mixer on low speed, just until they’re mixed in. The dough will be extremely thick and stiff.
With a an ice cream scoop or a teaspoon, drop spoonfuls of the dough onto baking sheets, forming cookies that are about 1 inch to 1-1/2 inches in size.
Bake the cookies for 10 minutes, rotating the trays from top rack to bottom rack halfway through.
Once baked, let the cookies sit on the pan for a minute or two and then remove to a wire rack and let cool completely. Dust with icing sugar before serving.
Note: This recipe will yield between 40 and 50 cookies, depending on size.