Buttery Jam Cookies Recipe
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) |
Nutrition Facts
Serving size: Complete recipe
Calories 2807 Calories from Fat 938
% Daily Value*
Total Fat 107 g164.3%
Saturated Fat 64.8 g324.2%
Trans Fat 0 g
Cholesterol 472.5 mg157.5%
Sodium 980.7 mg40.9%
Total Carbohydrates 435 g144.9%
Dietary Fiber 7.6 g30.4%
Sugars 233 g
Protein 34 g69%
Vitamin A 65.6% Vitamin C 0.42%
Calcium 50.4% Iron 75%
*Based on a 2000 Calorie diet
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.
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.
Comments
Comments: 2 |
Add a Comment
Petal says :
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 :)
Posted on: 17 September 2008 - 3:30pm
Chef
