Cookies For Dummies
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These cookies are delicious little gems, each looking like a special jewel with the jam glistening on the cookie. Almond jam slices are perfect with tea or any festive occasion. You can vary this recipe by trying your favorite jam or preserves.

Preparation time: 1 hour; includes chilling

Baking time: 15 minutes

Yield: About 4 dozen

3/4 cup (1-1/2 sticks) unsalted butter, softened

2/3 cup sugar

1 egg at room temperature

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 cup finely ground almonds

1-1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/3 cup apricot or raspberry jam or preserves

  1. Using a mixer, beat the butter in a large mixing bowl until light and fluffy, about 1 minute. Add the sugar and mix together until smooth.

    In a small bowl, combine the egg with the vanilla and almond extracts. Add to the butter mixture and blend well.

  2. In a separate bowl, mix together the almonds, flour, and baking powder.

    Add to the butter mixture in three stages, blending well after each addition. Cover the mixture and chill for 30 minutes.

  3. Line a cookie sheet with parchment paper. Divide the dough into four equal pieces.

    On a lightly floured work surface, roll each piece into a log about 10 to 12 inches long and 3/4 inch wide. Place all of the rolls on the cookie sheet, leaving space between them. Use your finger and press a groove about 1/4-inch deep in the center of each roll, down the entire length of the roll. Chill again for 30 minutes.

    Preheat the oven to 350 degrees. Spread a heaping tablespoon of jam into the center groove of each roll.

  4. Bake for 15 to 20 minutes, until golden and set. Remove the cookie sheet from the oven and transfer to a rack to cool.

    Slice each roll on the diagonal into 1-inch-wide cookies. Store in a single layer in an airtight container at room temperature for up to 2 days.

Per serving: Calories 75 (From Fat 41); Fat 5g (Saturated 2g); Cholesterol 12mg; Sodium 7mg; Carbohydrate 8g (Dietary Fiber 0g); Protein 1g.

About This Article

This article is from the book:

About the book author:

Carole Bloom, CCP, is a baking instructor, spokesperson, and the author of six cookbooks. She has written for Bon Appétit, Gourmet, and Chocolatier and has appeared on The Today Show and ABC News.

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