Buttery Jam Cookies

Living on the other side of the country away from all of your family is sometimes really difficult.  We try to make it work though and keep in almost constant contact.  The other day I was on the phone with my mom and I could hear my dad in the background.  Apparently, my mom had just made some cookies for him and they were a hit.  Of course I needed to know what they were.  She starts describing them and I can hear her wheels turning and she says well I added this or you could add that etc. That is how almost all delicious things start.  I told her I needed the recipe and I knew what I was making that day.IMG_4380[1]

I love butter cookies.  I am especially becoming fond of what I refer to as “tea cookies”.  Basically a cookie you want to eat mid-day with a cup of tea or coffee.  They are usually not super sweet and you want to share them with friends.  These cookies fall into that category.  I was a huge fan of these and my husband had the same reaction to them that my dad did.  All in all, they were well liked.  I may have even caught my husband sneaking a spoonful of cookie dough….

The recipe called for apricot jam but my mom and I both went for raspberry.  She subbed the ginger for pumpkin pie spice.  I kept the ginger but added dark chocolate chips.  My point is that these are a very versatile and are sure to find a place in your families hearts and stomachs.

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Buttery Jam Cookies

  • Servings: 3 dozen
  • Difficulty: Easy
  • Print

Inspired by Baking from My Home to Yours

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, room temperature
  • 2/3 cup sugar
  • 1 egg
  • 2 tablespoon milk
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup raspberry jam
  • 1/2 cup dark chocolate chips

Directions

  1. Preheat oven to 375° F.  Line two baking sheets with parchment or silicone mats.
  2. Whisk together flour, baking powder, ginger, and salt.  In large bowl, beat butter until creamy then add sugar and beat again.  Add the egg and beak for 2 more minutes or until satiny.  Add the milk and vanilla and beat until combined. Fold in the jam.
  3. Slowly add in dry ingredients.  Mix until just combined then fold in chocolate chips if using.
  4. Scoop the dough in rounded teaspoons onto the baking sheets.  Bake the cookies for 10-12 minutes.  The cookies will be only just firm, fairly pale, and browned around the edges.
  5. Remove from oven a let them cool for a minute before transferring to a wire rack to cool.


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