This cookie recipe is one that I’ve always kept my eye on in the first baking book I received for my birthday a few years ago. It is still the best baking book I’ve ever read and baked from, and if you are interested in baking more, you should put this on your wish list. This book, written by Dorie Greenspan (who is my favorite cookbook author for baking) has written books with and for culinary greats, such as Julia Child. I love her writing and the photography in this book is fabulous. I’ve worked my way through nearly every delicious recipe in the book. The cookies I’ve made today are no exception and they didn’t disappoint. (I did adapt them slightly, the original recipe called for plenty of ginger… not to my tastes.)
“Baking from My Home to Yours”
*Not an affiliate link, just wanted to be sure you could find it to order if you’d like!
Back to the cookies. These cookies are so easy to whip up and even easier to eat! They are buttery rich but have a pleasant chew from the jam running through. I can’t wait to make them with a chunkier jam, like peach, because I think the bits of fruit laced through the cookie would be delicious.
I’m not a tea drinker, but these cookies on the side of a saucer with a small cup of hot tea would be perfect.
Adapted from Dorie Greenspan’s Buttery Jam Cookies recipe
1 stick of butter, room temperature 2/3 C granulated sugar
1 large egg
2 TBSP milk
1 tsp vanilla bean paste or vanilla extract
1/4 tsp almond extract
1/4 C raspberry jam (thick)
2 C all purpose flour
1 tsp baking powder
1/4 tsp salt
Additional granulated sugar, for rolling. Directions: Preheat oven to 375 degrees F.
Cream butter until smooth, add sugar, beat 2 minutes. Add egg and beat 1 minute. Add milk and vanilla, beat until well combined. Add jam, mix 30 seconds. Add dry ingredients, mix only until combined, batter will be thick. Scoop with small cookie scoop (2 tsp size), roll in sugar. Place on silicone lined baking sheet or parchment lined baking sheet (or greased baking sheet). Pat rounded top flat, do not flatten entire cookie. Sprinkle on a bit more sugar to flattened top. Repeat to fill cookie sheet. Bake for 9 minutes at 375 degrees F for 9 minutes or until bottoms of cookies are lightly golden. (Just peek with a spatula.) Makes 3 dozen cookies.
Note: Can use any type of jam, just be sure it is thick. Change flavorings to suit. (ie: Peach Jam, Strawberry Jam, Cherry Jam, Pear Jam)