Buttery Jam Cookies
A good friend of mine makes jam every year and brings me a few jars when we see each other. It is so much better than store bought! The last time she was in Amarillo, she brought me 2 jars of blueberry jam. I used one of those jars in these cookies.
These cookies are delicate, cake-like in texture, and are not overly sweet. This recipe is from TWD, Tuesdays with Dorie. Members cook their way through Baking from My Home to Yours by Dorie Greenspan. I am not a member of this baking group, but after trying this recipe I may decide to join when they start accepting new members!
I only made slight changes to this recipe. I drizzled some glaze on the cooled cookies and added sliced almonds to half of the batter. I would consider pecans next time. When I mixed in the jam it just didn’t look like quite enough, so I added a little more. I ended up mixing blueberry jam with a little strawberry rhubarb and the combination was nice. You really can use any kind or combination of jam, so this is a truly versatile recipe that you can adapt to your personal taste.
These would be perfect with an afternoon cup of coffee or tea, and I even think you could pull off eating them for breakfast. Enjoy!
Buttery Jam Cookies
Adapted from 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
- 1/3 cup jam (any flavor)
- ¼ cup sliced almonds (optional)
- 1 cup powdered sugar
- 1 ½ tablespoons milk
- 1 teaspoon almond extract
- 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. Stir in almonds here if using. 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. Drizzle with glaze if desired.