I’ve been asking my mom for some jam cookies ever since I arrived in Chicago, on vacation. I remember her making me a boat load of jam cookies (raspberry and apricot…maybe blackberry too?) for a care-package during finals week in Iowa. I shared them with a couple of the girls and was very popular for it J
Well, of course, asking for jam cookies meant that my mom would tell me where a few recipes are so I can make them for myself while she’s at work. I finally got around to making them and chose a recipe from the Better Homes and Gardens Cookbook. I chose a recipe that was similar to a butter cookie, rolled, then pressed (was supposed to be rolled in nuts but I omitted that because that wasn’t the cookie I had in mind), baked then filled with jam.
(rolled dough, dipped in egg whites for moisture and gloss)
I made the dough and rolled it up and as a pressed my thumb into them, some of them shattered! Gobs of dough stuck to my hand, pans of globs of shattered cookies…needless to say these cookies were frustrating. After reshaping them and playing damage control with a bit of water and re-moistening, I baked them for ten minutes. I then pulled them out of the oven, had to recreate the “thumb print” in the cookie because it baked out, filled them with apricot and raspberry jam, then finished them off in the oven.
(filled with jam, ready to bake)
They were really yummy but the frustrating labor that went into them (after a long day of baking, since I had made a double batch of biscotti that morning) led me to conclude that I will be finding a different recipe for jam cookies the next time I crave them.
