Between now and Christmas I will post 12 Christmas recipes - including truffles, cookies, cakes and candy. It is going to be fun, and I hope you stick around for the ride!
On the first day of Christmas my true love sent to me Jam Cookies!
I thought I would start off the project with a relatively simple cookie and this Jam cookie sounded just right. Once I started making it however I ran into a few problems. First of all the dough was supposed to come together so that it could be kneaded. My dough looked like a big bunch of crumbs, so I had to alter the recipe a bit.
Then my next issue was that they were supposed to bake in 8-10 minutes, after 20 minutes I decided that the temperature must of been too low so I pumped it up and then burnt them. See the bottom of the cookies weren't too bad...
But the tops were a bit dark...
Then when you see the bottom and the top next to each other you can really notice the difference, whoops!
Luckily you dust these babies with a whole heap of icing sugar so no one needs to know just how much you over-baked them...
And also the icing sugar leaves a cool pattern on your bench top...
And everyone is more forgiving when you pile on the jam...
Even after all the issues with these cookies they were still pretty good, just like a hazelnut shortbread with jam and icing sugar to make it nice and super sweet (just the way I like it).
Jam Cookies (from Better Homes and Gardens - December 2008)
Makes about 12 biscuits
125g unsalted butter, softened
1/2 cup icing sugar, sifted
1 tsp vanilla extract
1 1/3 cups plain flour
1/4 cup rice flour
1/3 cup hazelnuts, toasted, finely chopped
extra flour, for kneading
1 cup plum jam (I used strawberry jam)
icing sugar for dusting
- Preheat oven to 160C (I would try 170C if I made these again). Line 2 oven trays with baking paper.
- Beat butter, sugar and vanilla extract until light and creamy.
- Add flours and hazelnuts and mix until well combined (at this stage I added in a beaten egg - because my dough wouldn't come together).
- Turn onto a lightly floured surface and knead gently.
- Roll out dough on a lightly floured surface until 6mm thick. Using a 4cm fluted cutter (I just used a circle cutter), cut out rounds. Using a smaller fluted cutter (I used a small star cutter), cut out the centres from half the cookies. (Re-roll the centres into extra cookies if desired.)
- Put whole cookies on 1 prepared tray and cut-out cookies on the other. Bake for 8-10 minutes or until pale golden (I would try at 170C for 10 minutes if I made these again).
- When cooled sprinkle icing sugar over the cut-out cookies and jam over the whole cookies, then sandwich the two pieces together.
- Best enjoyed on the day of baking or the next day.
3 out of 5 reindeers!