I’ve been on a cookie craze, wanting to make different types of cookies. Last week I brushed off some imaginary dust from my baking book “Cookies” by Pamela Clark, which I purchased a few years ago on sale at Barnes and Nobles and had never used. I asked my fireman what type of cookies he would like me to make and he asked for jelly cookies. By request, I baked Jammy Flower cookies.
Cookie Recipe: Jammy Flowers
1 stick of butter, softened
½ teaspoon vanilla extract
½ cup sugar
1 cup almond meal
It took my three days to get my ingredients together to make these cookies because no one knew what almond meal was, not even the employees at my local grocery store. Turns out another word for almond meal is almond flower, which my grocery store sold.
1 egg 1 cup all-purpose flour
1 teaspoon finely grated lemon zest
1/3 cup raspberry jam I used blueberry jam instead
3 tablespoons apricot jam
1. Preheat oven to 350°F. Grease baking sheets; line with parchment paper.
2. Beat butter, vanilla, sugar, and almond meal in small bowl with electric mixer until light and fluffy. Add egg, beat until combined; stir in sifted flour.
3. Divided lemon zest between both jams; mixed well.
4. Roll rounded tablespoons of mixture into balls; place about 2 inches apart on baking sheet, flatten slightly. Using end of a wooden spoon (about ½-inch deep) into the dough; measuring spoon fill each hole with a little jam, using apricot jam for center of the flowers. The wooden spoon didn’t work for me so I used my pinch measuring spoon.
5. Bake about 15 minutes. Cool on baking sheets. Makes 26 You'll make more than 26; I did.
I left the cookies on the kitchen counter for my fireman to eat when he got home. At work I got a text from him saying, “They are so damn good babe!”
I can’t wait to bake more cookies. Luckily, “Cookies” by Pamela Clark offers quite an assortment of yummy cookie recipes. You can get your own copy of “Cookies” by Pamela Clark here.