Flavored Jam Tea Cookies
I have found the PERFECT cookies! I made a batch of these yesterday and they are already gone. I haven't had anything sweet in the apartment for about 2 weeks and I couldn't stand it anymore. I decided I would have to go to the store to get something. I went to check my mailbox and what do I find? The November/December issue of Simple & Delicious! Christmas and Holiday recipes. Cookies, candies, treats, you name it! I stumbled across their Holiday Dough recipe and decided to make some of their "Strawberry Tea Cookies". I'm not a big fan of Strawberry jam, so I decided to pick up a few different flavors incase I didn't like the Strawberry :) Yesterday was Strawberry and Blackberry and they were OH so delicious. I found the cute little Heart cookie cutters at Michaels, and I also found a "flower" type set as well. Nesting Cookie Cutters are the way to go! They make it easy to cut the center out of the top cookies :p ANYWAY. This is a two recipe cookie, the Dough, and then the cookie itself :) You can also use the dough by itself or be creative and do something else with them! Enjoy!
Holiday Cookie Dough Ingredients:
*2 cups butter, softened
*1 cup sugar
*1/4 cup sweetened condensed milk
*1 teaspoon vanilla extract
*4 cups all-purpose flour
*1/8 teaspoon salt
Holiday Cookie Dough Directions:
1. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Divide dough into five 1-cup portions; shape each into a 10-in.-long roll. Wrap individually in plastic wrap. Refrigerate for 1 hour or until easy to handle, or freeze for up to 3 months. (I'd let it sit overnight if possible. After an hour, my dough was still a little soft and made it hard to keep the cutout cookies in their shapes when transferring them to the pan)
To use refrigerated cookie dough: Cut roll into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Decorate with sprinkles, jimmies or colored sugar if desired. Bake at 350° for 7-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
Or, bake according to individual directions for Flavored Jam Tea Cookies (recipe below).
To use frozen cookie dough: Thaw in the refrigerator overnight. Bake according to recipe directions.
Jam Tea Cookie Ingredients:
*1 cup refrigerated Holiday Cookie Dough (recipe above)
*1/3 cup ground almonds
*1/4 cup seedless strawberry jam (or any flavor you like)
*Confectioners' sugar
Directions:
1. Let cookie dough stand at room temperature for 5-10 minutes to soften. In a small mixing bowl, combine dough and almonds. Cover and refrigerate for 1 hour or until easy to handle. (I left out the Almonds, so I didn't need to refrigerate again)
2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter (I used heart and flower shaped cutters). Cut out the centers of half of the cookies with a 1-in. round cookie cutter (discard centers, or bake them and make mini cookies!).
3. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 6-8 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
4. Spread each whole cookie with 1 teaspoon of jam; top with remaining cookies. Sprinkle with confectioners' sugar. (I left the powdered sugar off.)
Holiday Cookie Dough Ingredients:
*2 cups butter, softened
*1 cup sugar
*1/4 cup sweetened condensed milk
*1 teaspoon vanilla extract
*4 cups all-purpose flour
*1/8 teaspoon salt
Holiday Cookie Dough Directions:
1. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Divide dough into five 1-cup portions; shape each into a 10-in.-long roll. Wrap individually in plastic wrap. Refrigerate for 1 hour or until easy to handle, or freeze for up to 3 months. (I'd let it sit overnight if possible. After an hour, my dough was still a little soft and made it hard to keep the cutout cookies in their shapes when transferring them to the pan)
To use refrigerated cookie dough: Cut roll into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Decorate with sprinkles, jimmies or colored sugar if desired. Bake at 350° for 7-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
Or, bake according to individual directions for Flavored Jam Tea Cookies (recipe below).
To use frozen cookie dough: Thaw in the refrigerator overnight. Bake according to recipe directions.
Jam Tea Cookie Ingredients:
*1 cup refrigerated Holiday Cookie Dough (recipe above)
*1/3 cup ground almonds
*1/4 cup seedless strawberry jam (or any flavor you like)
*Confectioners' sugar
Directions:
1. Let cookie dough stand at room temperature for 5-10 minutes to soften. In a small mixing bowl, combine dough and almonds. Cover and refrigerate for 1 hour or until easy to handle. (I left out the Almonds, so I didn't need to refrigerate again)
2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter (I used heart and flower shaped cutters). Cut out the centers of half of the cookies with a 1-in. round cookie cutter (discard centers, or bake them and make mini cookies!).
3. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 6-8 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
4. Spread each whole cookie with 1 teaspoon of jam; top with remaining cookies. Sprinkle with confectioners' sugar. (I left the powdered sugar off.)