Raspberry, Strawberry, Apricot or any other jam filling works perfect!
About the cookies:
- makes ~30 one inch slices
- whole wheat (pictured) but regular flour works too!
- any jam works or honey
- bakes in under 30 mins
- simple ingredients
- soft cookie, subtle crunch on the outside
This recipe is like many cookie batters made with two bowls; one wet and one dry.
Firstly, the dry bowl is made by whisking the flour, baking powder, and salt.
Secondly, the wet bowl is made by creaming butter and sugar, then adding an egg and vanilla.
Third, the two bowls are combined by folding the dry flour mixture into the wet mixture until a ball of dough appears.
THen, the recipe changes slightly to creature the particular shape we want in the end.
The dough is placed on a floured work surface and divided into four pieces. Each piece is then made into a log about 10 inches long by one inch wide. A mixing spoon id then used to made the hollow insert for the jam; and the jam is poured in, before baking.
Lastly, the cookies are baked in the middle rack at 350 Degrees F for ~25-30 minutes and set to cool completely before slicing.
|prep time||bake time||cooling time|
|10 mins||25-30 mins||~15 mins|
- 2 cups all-purpose flour or whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 1/2 sticks unsalted butter (12 tablespoons) softened
- 2/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ~1/4 cup jam of choice
Step 1) Preheat the oven to 350 Degrees F and line two baking sheets with parchment; set aside.
Step 2) in a medium bowl, whisk together the flour, baking powder, and salt and set aside.
Step 3) in another medium/large bowl beat the unsalted butter with an electric mixer on medium or by hand with a spoon until it looks fluffy and whipped. Add the sugar and vanilla, and mix until a grainy texture appears. add the egg and mix for a few more minutes.
Step 4)In thirds, fold the dry mixture into the wet butter mixture with a rubber spatula until all the flour is incorporated and a ball of dough appears.
Step 5) on a lightly floured work surface, place the ball of dough and divide it into four equal quarters. Roll each into a log (I like to pretend I’m rolling out a snake with the dough, this makes a fast and even log shape without a rolling pin) and use the handle of a mixing spoon to make the hollow indent. place the log on your baking sheet and Fill the indent with jam.
Step 6)Bake for ~25-30 mins on the middle rack. or until slightly golden edges appear.
Let cool, slice and enjoy!
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