Three words...buttery...jam...cookies. How in the world could this not be good!?! This weeks TWD recipe is for Buttery Jam Cookies. The recipe, as it is published, calls for apricot jam. I found a lovely local jam of Cherry Boysenberry Preserves and figured I would give that a try in one version of the cookies sticking with the called for ground ginger. I was in a particularly "baking happy" mood and decided to also try an orange marmalade version with cloves instead of ginger in the dough.
Both doughs turned out thick the way Dorie says they should look and baked up just the way other TWD bakers said, coming out of the oven shaped like they went into the oven. Although they aren't a very "pretty" cookie I still found them to be quiet tasty. They are soft and less biscuit-like than expected which is a good thing.
With the orange marmalade version I drizzled some melted chocolate on top and that kicked them up a notch. The cherry boysenberry cookies got a sprinkle of powdered sugar as well, mostly cosmetic to mask the grey-purple color.
These were good cookies. Not to-die-for cookies that I will make over and over again but I would try them again with other versions of jam. If you are interested in trying them out head on over to Randomosity and the Girl for the full recipe.
Until next week, Happy Baking!