Saturday, January 3, 2009

Buttery Jam Cookies

Another winner from Castsugar! I needed an easy "filler" recipe, and seeing as I had just enough lingonberry jam to use up it seemed perfect. Mine didn't come out nearly as pretty as Nemmie's, but I think I overthunk it -- they would have been lovely as fork-scored rounds, similar to peanut butter cookies. Instead I just had to get all fancy and attempt to pipe them out of a freezer bag. They looked more like squished pretzels than cookies, but they still tasted great.

2c all purpose flour
1 tsp baking powder
1/4 tsp ginger
1/4 tsp cinnamon
1/4 tsp salt
1 stick butter, at room temperature
2/3c sugar
1 large egg
2 tbsp whole milk
1 tsp vanilla extract
1/4 fruit jam (I used lingonberry, but anything would work)

Preheat the oven to 375. Sift the dry ingredients together and set aside. Cream the butter and sugar together until fluffy, then add the egg and beat for about a minute. Add the milk and vanilla and beat for 30 more seconds, finish by adding the jam and beating for about one more minute. Add the dry ingredients and blend until they're just mixed in. Drop spoonfuls onto a greased cookie sheet and bake for around 10 minutes.

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