Or the cookies that weren’t…cookies. I should have read the description better instead of skipping the intro and jumping straight to the recipe details! These were like…fluffy biscuits, with the ginger flavor overpowering the last of my beloved raspberry-lemon jam. I honestly thought these were gross, but fortunately Tyler likes them, so they are not going to waste. However I will not make them again, sorry hun. I will however post pics and the recipe, for those that are curious.
Buttery Jam Cookies (from Baking: From My Home to Yours by Dorie Greenspan)
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. ground ginger
1/4 tsp. salt
8 tbsp. (1 stick) unsalted butter, at room temperature
2/3 cup sugar
1 large egg
2 tbsp. milk
1 tsp. vanilla extract
1/4 cup jam
Preheat the oven to 375 degrees F and place two racks in the oven, one in the upper third of the oven and one in the lower third of the oven. Line two cookie sheets with parchment paper and set aside.
Sift together the flour, baking powder, ginger, cinnamon and salt. Set aside.
In the bowl of an electric mixer, with the paddle attachment, beat the butter and sugar (on high speed) for 2 to 3 minutes until light and fluffy. Add the egg and beat on high speed for an additional minute. Add the milk and the vanilla extract and beat on high speed for 30 seconds. Add the jam and beat on low speed for 1 minute. Add the dry ingredients, with the mixer on low speed, just until they’re mixed in. The dough will be extremely thick and stiff.
With a an ice cream scoop or a teaspoon, drop spoonfuls of the dough onto baking sheets, forming cookies that are about 1 inch to 1-1/2 inches in size.
Bake the cookies for 10 minutes, rotating the trays from top rack to bottom rack halfway through.
Once baked, let the cookies sit on the pan for a minute or two and then remove to a wire rack and let cool completely.