Wednesday, February 9, 2011

248. Jammers,Crisp and Delightful

I have tried dozens and dozens of cookie recipes and only found three in the past 20 years that were special enough to make me sit up and take notice.

The first of these cookies was a shortbread, bar cookie that had lines of raspberry jam running on top of the dough.The resulting cookies were good enough to win a substantial prize for a friend of mine who invented them. While I will not post that recipe, anyone who wants it may write to me as I have permission to reveal the ingredients and directions for making them.

The second cookie was post #203, Malted-Pecan Cookies. I just loved the whole idea of using crushed malted milk balls; they give a subtle, but very familiar flavor to a family-friendly cookie.

Jammers is the third cookie. What makes this cookie so special is that the recipe uses a quarter cup of jam or preserves. Most of us who eat preserves or jam have had at least one jar with a half-inch or so of the product forgotten in the back of the refrigerator. This cookie makes great use of that jam and the variety of possible flavors make every batch a surprise.

One thing to note is that the jam color will definitely impact the overall look of the cookie. I used fig preserves and was rewarded with a wonderful tasting and beautifully shaped cookie that was very crisp on the outside and tender on the inside.

Diane's Jammers

1/3 C shortening (do not use butter or margarine)
1 ½ C flour
¼ C jam (fig jam used in the cookies pictured)
1 egg
1/3 C sugar
1/3 C brown sugar
1 tsp vanilla
1 tsp soda
½ C chopped pecans (other nuts may be substituted)

Preheat oven to 350 degrees. Cream butter and sugars. Add egg and vanilla and mix well. If jam is stiff, heat slightly before adding to butter mixture. Mix well. In a second bowl, mix flour and baking soda until well combined. Add gradually to butter mixture. Stir in nuts. Mix well. Drop by rounded teaspoonful onto lightly greased cookie sheet. Bake 8-10 minutes. Cool on racks.

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