Wednesday, September 21, 2011
Peach Jam Cookies
Look at these little guys. They're perfect. Seriously, I believe these may be my new favorite cookies. They're delicate, not to sweet, and are faintly flavored with fruit jam (feel free to substitute your favorite jam here). Plus, they look so lovely you can't help but feel fancy. I can't imagine a better accompaniment to a good cup of afternoon tea. I tip my hat to a good friend of me for introducing me to this recipe (hi Mary!).
Peach Jam Cookies
Heavily adapted from Joy the Baker
2 cups unbleached, all-purpose flour
1 tsp. baking powder
1/2 tsp. cinnamon
Pinch of salt
1 stick butter, room temperature*
1/2 cup sugar
2 tablespoons milk
1/2 tsp. vanilla extract
1/4 cup peach jam (again, feel free to play around with different flavors)
A handful of whole almonds
Powdered sugar for dusting
1. Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together dry ingredients and set aside.
3. With a hand mixer (or a stand mixer if you're fancy), beat together butter until light and fluffy, about 3 minutes. Add sugar and beat until well incorporated, about 2 minutes. Add egg and beat for additional 2 minutes. Add milk and vanilla and beat to combine. Add jam and beat to combine. With the beaters or mixture on low, slowly add dry ingredients until just combined. Do not overmix!
4. Spoon the dough onto parchment lined cookie sheets in small balls and flatten slightly with your fingers or the back of a spoon. Press an almond onto the top of each cookie. Bake for 10-12 minutes, rotating cookie sheets halfway through**, until cookies are slightly firm and very lightly golden brown at the edges. Remove from oven and allow to cool. Dust with powdered sugar if desired.
*I don't buy unsalted butter because I think it's silly. If you happen to be using unsalted butter, I guess we can still be friends, but up the amount of salt you add to 1/4 tsp.
** Make sure you actually do this. If they cook unevenly the bottoms will burn!