Tuesday, December 16, 2008
TWD - Buttery Jam Cookies
The TWD recipe for this week was Buttery Jam Cookies chosen by Heather of Randomosity and the Girl. These cookies are a basic cookie dough with jam stirred through the dough. I wasn’t sure what to expect from these cookies as I couldn’t imagine what they would look like – other cookies I have made with jam, the jam is either used to hold two cookies together, used as a swirl or as a blob on top (like thumbprint cookies).
I was actually disappointed with these cookies. I didn’t have apricot jam which is the jam that Dorie suggests, so I used plum jam. The jam is mixed in after the butter and sugar have been beaten and the egg added, but before the flour is stirred in. I actually think I would prefer the jam added at the end so that it becomes more of a swirl through the dough. The dough also had half a teaspoon of ground ginger added. I did debate whether to use cinnamon instead, but went for the ginger as plum and ginger go well together. If I was making these again (and to be honest I don’t think I will) I would add a whole teaspoon of ginger – I found that I could hardly taste it.
These cookies tend to be more on the soft side. I think Americans prefer their cookies that way – I noted lots of people last week saying that their perfect sugar cookie would is a bit soft – I much prefer crisp biscuits. I sent these cookies on site for the builders, I am sure that they will appreciate them!
See if the other TWDERs liked them better than I did here.