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Jam CookiesDecember 4, 2012
Hi! I have been promising this recipe to Katelyn, a fellow cookie monster, since she came back for seconds and thirds for jam cookies at The Saturday Market. This one is for you babe. And this is a simple recipe, only 5 ingredients. Great to make and throw into ziplocks for your friends, or make them for Christmas treats! They are meant to be shared! I mean it!
(makes 24 small thumb print cookies)
Original recipe shared by Erin Martinez, who lives with her family in Kailua, HI. Thanks Erin!
3/4 cup butter, softened
1/2 cup white sugar
2 egg yolks
1 3/4 cup all-purpose flour
1/2 cup porch ROCKIN’ fruit spread
Preheat oven to 350 degrees. In a mixer or in large bowl with a hand mixer, beat softened butter and sugar on med high until fluffy and smooth. Add egg yolks one at a time, continuing to beat. Decrease the speed to medium low, and add flour a little bit at a time, until a soft dough forms. Roll into 1-inch balls. Place on parchment paper lined sheet pans, and press your thumb or (I use the tip of my index finger), lightly into the center of the dough ball to form a well. Fill the hole with 1/2 teaspoon of jam. Bake for 10-12 minutes, until the bottom of the cookies are a light golden brown. Remove cookies from pan and let cool on wire rack.
They taste great kept in the fridge! I always double the recipe and here are the increments done for you.
If you need porch ROCKIN’ fruit spreads, please email firstname.lastname@example.org and I can send you the information you need! I will have them ready to ship by December the 12th or to hand over to you before or by the 20th.
feed you soon!