These cookies were, as I said, wonderfully easy to make, and extremely delicious and moreish. Aidan and Cole both loved them too and I know I will often be making these with any number of jam variations.
TWD: Buttery Jam Cookies
by Holly on December 2, 2008
You know, I am extremely grateful for the option of going out of order with the recipes for Tuesdays with Dorie this busy December. I haven’t missed a week since I joined (way back at the marshmallows last Spring I think) and I was worried with this nasty flu that has our whole family down and out that I was finally going to be in for it. Then, dear Laurie, bent the rules for all of us. So, while technically, the recipe for this week should be the Linzer Sables, I just haven’t been able to put them together yet. What I did toss together instead was the Buttery Jam Cookies, chosen by Heather of Randomosity and the Girl (yup, I’m two weeks early).
These are a buttery (as the name implies), soft, sweet and slightly spiced tender cookie that is about as easy to put together as anything could possibly be. They have just a little bit of ground ginger in the dough, and while I considered leaving it out, I am so glad I didn’t. As Dorie mentions in her introduction in the book, there is just a hint of the flavor for a little extra something that you just almost can’t put your finger on. I also used apricot jam, per Dorie’s suggestion, because I had just enough of some really good apricot jam left on hand and I am saving my good raspberry jam for the Linzer’s when I get to make them.