While I didn’t entirely love the directions for the recipe I did know that I would have to try at least one cookie. Oh, am I glad that I did. I will be making these again and again. They were nothing short of sublime. This is one of those recipes that blends together beautifully while still highlighting and showcasing the individual flavors and textures at the same time.
These cookies are definatelly worth a try – as is, no changes needed. While I can still think of some other variations that I’m sure will be lovely, this one has me hooked. Use the best quality ingredients you can because their flavors will shine through. The cookies were soft with a little bit of a nice sugary crispness on the browned edges.
Aidan was the one that wanted cookies, so here he is enjoying the spoils. That is one happy boy!
Bon Appétit February 2004
Makes 2 dozen
2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup raspberry jam
1/2 cup sweetened flaked coconut
1/4 cup chopped toasted walnuts
Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar and beat until blended. Beat in egg and vanilla. Add flour mixture and beat until moist clumps form. Gather dough into ball. Flatten and shape into rectangle. Wrap in plastic and refrigerate until cold, at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften dough slightly before rolling out.)
Roll out dough on lightly floured surface to 13×10-inch rectangle (about 1/4 inch thick). Mix jam and coconut in small bowl to blend. Spread over dough, leaving 1/2-inch plain border. Sprinkle nuts evenly over jam mixture. Starting at one long side, roll up dough jellyroll style into 13×2 1/2-inch log (I used a long clean ruler to help me pick the dough “up” while rolling to keep it from tearing. I think it would even be a good idea to roll the dough out on the plastic wrap directly.). Wrap in plastic and chill 30 minutes.
Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Unwrap cookie log; cut 1/2 inch off each end and discard. Cut remaining log crosswise into 1/2-inch-thick rounds. Arrange rounds, cut side down, on prepared sheets, spacing 1 inch apart; reshape into neat rounds, if desired. Bake cookies until edges and bottom are golden, about 20 minutes. Transfer cookies to racks and cool.