Jam Drop Cookies
Quick and easy to make jam drop cookies. These store very well and can be frozen. This makes a big batch perfect for sharing around.
Nutrition Facts
Ingredients
Instructions
Line 2 baking trays with baking (parchment) paper.
If you are using plain flour and baking powder sift or mix well to combine. Put aside.
Place the butter and sugar into a large mixing bowl. Use and electric mixer and beat until light and fluffy. (See notes below for hand mixing tips).
Add the egg and vanilla mix until combined.
Add the flour and use a wooden spoon or clean hands to work the flour into the butter mixture.
Divide the mixture evenly into 40 pieces and roll into balls.
Place on the prepared trays spacing them about 5 cm (2 inches) apart. Use your finger to make a hollow in the centre of each ball about halfway down.
Use a teaspoon to drop a small amount of jam into each hollow.
Place the trays in the fridge and chill for 30 minutes.
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Continue Reading at Recipepocket →Chef's Notes
TIPS FOR MIXING BY HAND
If you don’t have an electric mixer you can mix the butter and sugar together with a wooden spoon. To make hand mixing easier make sure that the butter is very soft. It should be so soft that you can easily spread it with knife.
If you live in a hot climate getting the butter this soft is as easy as leaving it out at room temperature for a short time. However, if the conditions are cooler the butter won’t always get this soft at room temperature.
To soften the butter place, it near something warm or use the microwave to soften it, but don’t let it melt. If you happen to melt the butter into a liquid, put it back in the fridge for short time until it just starts to firm up again without getting too hard.
EVENLY DIVIDE THE DOUGH
The cookie dough weighs about 670 grams (23.6 oz) and when divided into 40 each cookie will weigh around 16 grams (0.5 oz). If you don’t have scales 2 level teaspoons of dough is about 16 grams (0.5 oz).
FILLING WITH JAM
If you can use a smooth jam rather than a jam made with chunky pieces of fruit, a smooth jam will fill the holes better.
If all you have is a chunky jam break it down with a fork before using.
Use two teaspoons one with jam and the other to slide a tiny amount of jam into the hole.
Don’t over fill the holes with jam. The jam should just come to the top of the indent.
CHILL BEFORE BAKING
It is important to chill the dough before baking to create a firm dough. If the dough is soft when baked it will spread out too much and become flat.
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