Those who regularly follow my blog will recall that I made the commitment back in January 2013 to post one cookie recipe a month for the entire year. So, for ease of retrieval, I thought I would do a year-end round-up of all 12 cookies.
In January, just in time for Robbie Burns Day, I shared my recipe for Shortbread.
Shortbread
In February, with sweet Valentine’s Day, old-fashioned Sugar Cookies topped the list.
In May, old-fashioned Cherry Winks proved they are still a perennial favorite.
Cherry Wink Cookie
In June, the no-bake Spider Cookies proved they are just as much a favorite today as they were when I was growing up!
Spider Cookies
In July, as we celebrated “Christmas in July”, the Brown Sugar Jam-Filled Cookies brought back memories of the kinds of cookies often found in grandma’s cookie jar.
In September, crisp and light-textured Peanut Butter Cookies made it on to the cookie of the month roster.
Peanut Butter Cookies
In October, the substantial and tasty raisin-filled Plum Puff Cookies heralded the fall season.
Plum Puff Cookies
In November, when the days turned cooler and thoughts turned to the sweet smell of cooking with spices, the old-fashioned icebox Gingersnaps made their debut.
Gingersnaps
In December, these Coconut Cherry Macaroons made a fine addition to trays of sweets and to gift boxes.
Coconut Cherry Macaroons
I hope you have enjoyed some of my favorite cookie recipes. Do you have a favorite cookie?
Barbara
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Happy Christmas in July! I know, I know, I know! It’s only July but it’s never too early to think about Christmas cookies! So, as I continue on with my Cookie of the Month series in 2013, I am sharing an old family favourite – Brown Sugar Jam-Filled Cookies – as the July cookie.
Brown Sugar Jam-filled Cookies
This recipe was shared with me by a neighbour lady 36 years ago. It has long been a favourite cookie in our household. It is not too sweet but is very tasty….bite into one of these cookies and you’ll find that one will not be enough!
Brown Sugar Jam-filled Cookies
You can also vary the flavour by using different jams and jellies in the center, although red jam is always the most showy. I have used some of my fresh batch of strawberry jam as the filler in the cookies in these photos.
Brown Sugar Jam-filled Cookies
When my neighbour made the cookies, she never added cherries or nuts; however, I think these additions make the cookies a bit more special, particularly around holiday time.
I do a lot of special baking around the holidays but have discovered that not everyone wants gooey squares and rich decadent cookies, balls, and candy that always seem to adorn sweet trays during the holiday season. For some, they are just too rich and sweet. These cookies are the perfect alternative. They are what I would class as a ‘substantial’ cookie yet the nuts and cherries still keep them within the Christmas ‘zone’.
Brown Sugar Jam-filled Cookies
But don’t reserve them just for the holidays! They are good any time of the year and are especially good picnic fare and lunch box treats. They also make a great tea-time snack (yes, I took my Christmas China to the beach for a mid-evening tea and had to watch out for the seagulls who were eying the cookies pretty well!).
The Brown Sugar Jam-Filled Cookies are easy to make and don’t take uncommon ingredients. They also freeze well so are great to have on hand.
[Printable recipe follows at end of posting]
Brown Sugar Jam-Filled Cookies
Ingredients:
½ cup butter, softened 1 cup brown sugar 1 tbsp milk 1 egg ½ tsp vanilla
1¾ cup all-purpose flour ½ tsp baking soda ¼ tsp salt ¼ tsp cardamom ½ cup chopped macadamia nuts ¼ cup chopped maraschino cherries
Favorite jam or jelly
Method:
Preheat oven to 350F.
Assemble ingredients.
In medium-sized bowl, whisk together the flour, soda, salt, and cardamom. Set aside.
Chop well-drained cherries. I drain them on, and dry them with, paper towel. The cherries need to be very well-drained and dried as, otherwise, they will color the dough pink. Chop macadamia nuts. Set both the cherries and nuts aside.
In bowl of stand mixer, cream butter and brown sugar until light and fluffy. Beat in egg, milk, and vanilla.
On slow “stir” speed, stir in dry ingredients just until combined. Do not overmix.
Stir in cherries and nuts by hand.
On parchment-lined baking sheet, drop dough by teaspoonfuls. With thumb, press indent into center of each cookie. Fill with ¼ – ½ tsp of favorite jam or jelly.
Bake for 12-14 minutes. Do not overbake. Let cool on baking sheet for 2 minutes then transfer to wire rack to finish cooling.
Yield: Apx. 30 cookies (depending on the size you choose to make)
The combination of bright red jam or jelly and a tender, soft, and butter crumb make these Brown Sugar Jam-filled Cookies a real treat!
Course Sweet Treats
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
1¾cupall-purpose flour
½tspbaking soda
¼tspsalt
¼tspcardamom
½cupchopped macadamia nuts
¼cupchopped maraschino cherries
½cupbutter, softened
1cupbrown sugar
1tbspmilk
1egg
½tspvanilla
Favorite jam or jelly
Instructions
Preheat oven to 350°F and assemble ingredients. Line baking sheet with parchment paper.
In medium-sized bowl, whisk together the flour, soda, salt, and cardamom. Set aside.
Chop the cherries and nuts and set aside.
In bowl of stand mixer, cream butter and brown sugar until light and fluffy. Beat in egg, milk, and vanilla.
On slow "stir" speed, stir in dry ingredients just until combined. Do not overmix.
Remove bowl from stand and stir in the cherries and nuts.
Drop dough by teaspoonfuls onto prepared baking sheet. With thumb, press indent into center of each cookie. Fill with ¼ - ½ tsp of favorite jam or jelly.
Bake for 12-14 minutes. Do not overbake. Let cool on baking sheet for 2 minutes then transfer to wire rack to finish cooling.
Recipe Notes
Yield: Apx. 30 cookies (depending on the size you choose to make)
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(Mostly) PEI and Maritime Food – Good Food for a Good Life!
