Wednesday, April 2, 2008
I like playful names for food. The word 'jammie' has two meanings for me. It's the word for the outfit one wears to bed, whether you are old or young. I still refer to my jammies, despite my twenty-five years.
'Jammie' also refers to the delicious center of these cookies. I'm a big fan of jam in many flavors, but I think apricot is best saved for cookies and desserts. Of course you can substitute any jam you prefer, but apricot is a classic combination with these cookies. I suggest a preserve that isn't too chunky as you may have difficulty putting the right amount of jam in each cookie. A seedless preserve is also preferable, although it is easy to remove seeds before adding the jam if that is what you have.
A simple cookie, they fill the house with the delicious aroma of butter and sugar as they bake.
1 stick Butter at room temperature (1/4 pound)
1/2 cup granulated Sugar
1 egg yolk
1 teaspoon Vanilla extract
a pinch of salt
1 cup all-purpose Flour
1/4 cup Apricot preserves
Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
Cream the butter and sugar together in a mixer fitted with a paddle attachment. Mix in the egg yolk, vanilla, and salt; add the flour and mix, scraping down the sides to incorporate.
Using your palms, roll the dough into 1-inch balls and place on the baking sheet about 2 inches apart. Make a depression in the middle of each cookie with your index finger. Spoon about 1/4 teaspoon of preserves on each cookie, careful not to overflow.
Bake for 20-25 minutes, rotating the pans halfway through the baking time. Bake until the edges are slightly golden brown. Allow to cool for 10 minutes before removing to a cooling rack.
Makes 30 cookies