Butter and jam…who doesn’t like that pair? It’s been a winning combo for centuries, with people spreading it on toast, scones, biscuits… and now, they’re together in a cookie!
This cookie tasted a lot like the Linzer Sablés we all made a few weeks ago, but can you believe that I didn’t love these? Don’t get me wrong, they were good, but I wasn’t crazy about them. Yes, it’s the first Dorie Greenspan recipe that I didn’t really care for, but hey, you can’t like everything! These Buttery Jam Cookies were very soft—almost cakelike. And I’m kind of wishing I had bought apricot jam, they way Dorie suggested. The strawberry jam smelled so good when I mixed it into the batter, but when I later took a bite, the cookies were way too sweet for my tastes.
I thought they were very pretty, though. I took the advice of many of the bakers, who said the cookies wouldn’t spread, and would instead bake up the way they were shaped. I used a cookie scoop to ensure the cookies were of uniform size, but then took the back of a spoon to flatten them a bit. I also used a chopstick to swirl some extra jam in the dough once the cookie was on the sheet—I wanted some of the pretty pink jam to peek out when the cookie was baked. At least I was happy with the way they looked when they came out of the oven, even if my pictures are plain! :)
Thanks to Heather of Randomocity and the Girl—check out her blog for the full recipe. And as always, check out how the other TWD bakers fared!
Tuesdays with Dorie: World Peace Cookies
Tuesdays with Dorie: Grandma’s All-Occasion Sugar Cookies
Tuesdays with Dorie: Linzer Sablés
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16 responses so far ↓
1 Claudia // Dec 16, 2008 at 4:35 am
Your cookies turned out great! Love the extra swirls of jam on them!
2 HoneyB // Dec 16, 2008 at 5:20 am
They look great!
3 caroline // Dec 16, 2008 at 5:34 am
your pictures look beautiful – for such a “humble” flavor combo, it looks very elegant.
4 Vibi // Dec 16, 2008 at 7:38 am
I loooove jam specks peeking through the dough!
You really succeeded into making them look like the star of the show!
5 Sabrina // Dec 16, 2008 at 8:05 am
Those are very lovely… It’s nice to see the jam, it adds a little something.:)
6 Jacque // Dec 16, 2008 at 9:10 am
You can tell yours were nicely shaped before baking… that really makes a difference in the finished product. Sorry you didn’t love them, they look cute anyway.
7 Caitlin // Dec 16, 2008 at 9:34 am
They look so pretty though! Sorry you weren’t a huge fan.
8 Kaitlin // Dec 16, 2008 at 9:39 am
They look gorgeous! Swirling in some extra jam at the last minute was a genius idea.
9 kim // Dec 16, 2008 at 11:56 am
the extra jam swirl looks so delicious! great idea. sorry they were too sweet for you.
10 Carolyn // Dec 16, 2008 at 12:11 pm
Love the swirl of jam! What a great idea.. they look beautiful. :)
11 Debbie // Dec 16, 2008 at 2:00 pm
Your cookies are very pretty. You might like them better with the apricot fruit spread. I like the simplicity of your photos.
12 danielle // Dec 16, 2008 at 7:07 pm
Your cookies look great. I am going wait to form my final opinion of these cookies after I have them with coffee tomorrow morning!
13 dharmagirl // Dec 16, 2008 at 11:30 pm
gorgeous cookies! i used raspberry jam and mine weren’t too sweet at all…
14 Michelle // Dec 17, 2008 at 10:59 pm
What a great combo. That extra swirl of jam is a good idea. They look so pretty and perfect round shape.
15 Teanna // Dec 18, 2008 at 8:12 am
Wow, those are absolutely stunning! I love that you swirled the jam in as well. So beautiful!
16 amy // Jan 3, 2009 at 4:07 am
i made some but it didnt turn out so good. i dont know what i did wrong. the cookies were not really crispy and the jam didnt show through and they looked flat and smooth. it doesnt have the crinkly look of yours. what did i do wrong?
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