Buttery Jam Cookies
Posted on 09 December 2008 by joy
I’m still on the hunt for the perfect holiday cookie. These Buttery Jam Cookies are a definite contender. They soft, buttery and perfectly sweet. I used a thick cherry preserve, swirled t through the cookie dough, rolled teaspoons full of the dough into granulated sugar and baked up. These would be beautiful packaged up with a nice hot cocoa mix as a Christmas gift. So much comfort!
Buttery Cherry Jam Cookies
recipe from Dorie Greenspan
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
2/3 cup sugar
1 large egg
2 Tablespoons milk
1/2 teaspoon pure vanilla extract
1/4 cup cherry preserves (or any flavor of your choice)
Position the racks to divide the oven into thirds and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.
Whisk together the flour, baking powder, ginger and salt.
Working with a stand mixer, preferably fit with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until creamy and smooth. Add the sugar and beat for a minute. Add the egg and beat for 2 minutes more. The mixture will be satiny. Add the milk and vanilla and beat just to combine. Don’t be concerned if the mixture looks curdled, it will even out shortly. Reduce the mixer speed to low, add the jam and beat for 1 minute more. With the mixer still on low add the dry ingredients and mix only until they are incorporated. You’ll have a very thick dough.
Spoon the dough by the rounded teaspoonfuls into a dish of granulated sugar. Toss to coat and place on a baking sheet, leaving about an inch between the mounds.
Bake th
