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Sunday, December 25, 2016

Apricot Strawberry Blackberry Jam Cookies

Apricot Strawberry Blackberry Jam Cookies

Sugar. Butter. Flour.

Just three basic ingredients and umpteen variations to make yummy goodies.

This time, I went with Flax Oil Omega Butter Light, with a combination of Splenda and demerera and granulated white sugar, regular all purpose flour, plus egg yolks, of course. The texture came out more or less like shortbread cookies.

Apricot Strawberry Blackberry Jam Cookies

Jam filling is the fun part. Jars of homemade home-canned jams made from fresh u-pick berries were sitting in the pantry.

Apricot Strawberry Blackberry Jam Cookies

I don't have a consistent standardized recipe for these jam cookies, but it's hard to go wrong with these basic ingredients as long as we keep an eye on the consistency and proportions. I prefer to chill the dough before shaping and baking.

3/4 cup Smart Balance ™ Omega Butter Light
¼ cup sugar
2 Tbsp demerera sugar
2 Tbsp Splenda
1½ cups all purpose flour, plus or minus to make the dough not too sticky
2 egg yolks

Cream the butter, sugar and egg yolks; then fold in the flour till it comes together and forms a dough. Refrigerate for about half an hour. Bake in a 375°F oven for about 10 minutes till the edges turn brown.

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