jam & shortbread cookies

I generally don’t mess with recipes if it involves flour and baking. I’ve had some baking disasters and have learned my lesson on one too many occasions so I’m not sure why I was feeling so bold, but I took liberty with changing a number of things with this Rachael recipe. Thankfully, I can report back that it turned out perfectly.

I’m so glad that I made them into cookies instead of bars; I plan on giving them away this weekend to a very special Mother and I think the round shape looks much sweeter than a bar.

And being in the bakery field, I know the importance of quality control, so I made sure they tasted ok 😉

Jam & Shortbread Cookies – adapted from Rachael Ray Magazine – makes 24 cookies

Preheat oven to 350°. Line cupcake pan with liners. Using a food processor, mix flours, almonds, sugars, baking soda and salt until nuts are finely ground. Add butter and pulse until coarse crumbs form. Beat egg and vanilla in medium bowl. Pour over dough mixture and place dough and egg mixture back in bowl. Knead with your fingers until clumpy.

Add about 1 1/2 Tbsp of dough mixture into the baking cups, pressing with fingers to form a crust. Drizzle with 1 tsp jam, heating the jam in microwave for about 15 seconds to melt if necessary. Top with 1 Tbsp crumbles. Bake for about 25-30 minutes, until golden brown.


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13 Comments

Filed under adventures in baking, antioxidants, dessert, Recipes, Uncategorized, whole foods, whole grains

13 responses to “jam & shortbread cookies

  1. thehealthyjunky

    This looks tasty! I love the pictures of your food! They always look so clear and your recipes are always amazing.

  2. savoringsarah

    I am *THE* anti-baker…but these look really delicious. If you think it is possible i can make them without totally messing up…?? I might just try them 🙂

  3. Oooh I just got some farmer’s market jam that would be awesome in these! They look gorgeous!

  4. OMG, yum yum yum. I am bookmarking this right now! Thank you so much!

  5. Katherine: What About Summer?

    thank you for adapting Rachael Ray’s recipe. I know she means well but not everything needs pasta and pork… not that muffins had that to begin with

  6. These look so yummy! My grandmother always made jam cookies – I miss them! Of course, she used white flour and plenty of sugar, but I love the whole wheat flour here.

  7. Ooh these looks great! I’m definitely trying these!

  8. these are so up my british-loving alley, its not even funny.

  9. Well. These sure do look delicious. I too try to stay away from baking, it’s always so finicky!

  10. These look so great! Pretty and I can only imagine that they taste awesome. So glad you shared those fruit spreads too. I’m going to look into trying some.

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