I discovered these little biscuits Christmas of 2011 at epicurious. I’ve made a few tweaks and updated the recipes here because I need to have a central home for all of my kitchen wonders. These cookies are really yummy and the dough keeps for a few days in the fridge, so you don’t have to spend hours making cookies, you have spread it out over a few days. I also try to be a bit creative with the cookies and made them into various shapes, and various shapes of jam dots with varying success.
- 2 1/2 cups (320g) plain flour
- 1 teaspoon (5ml) salt
- 230g unsalted butter, softened
- 1 cup (200g) sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- About 2 tablespoons raspberry jam
- About 2 tablespoons apricot jam
- About 2 tablespoons strawberry jam
- a 1/2-inch-thick wooden spoon handle or dowel
Whisk together flour and salt. Beat butter and sugar with an electric mixer until very pale and fluffy, about 4 minutes, then beat in egg and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in 3 and form each piece into a 6-inch disk, then chill, wrapped in plastic wrap, until firm, about 1 hour.
Assemble and bake cookies:
Preheat oven to 180°C with rack in middle. Line 1 large baking sheet with parchment paper.
Roll 3 separate level teaspoons of dough each into a ball. I found that with the dough being as cold and difficult to manage, it also works to cut the dough into cubes and then roll into little balls. Then flatten each ball slightly (to 1 inch wide and less than 1/2 inch thick). Arrange the three balls in a triangle on baking sheet with edges touching in center, then make a deep indentation in center of each round with wooden spoon handle. Make more cookies, arranging them 1 inch apart on baking sheets.
Fill indentations in each cookie with about 1/8 teaspoon jam (each cookie should have 3 different fillings). Found that if you keep the jam as cold as possible, it’s quite easy to fill the indentations using a 1/4 teaspoon measure, but filling it halfway and then wrangling the jam out into the indentation.
Bake until cookies are baked through and golden-brown on edges, 15 to 20 minutes. Cool on the baking sheet for 5 minutes, then transfer to racks to cool completely. If you move them too soon they just fall apart).
Bake more batches on cooled baking sheets lined with fresh parchment.
Photo from the original epicurious recipe.