Tuesday, May 18, 2010
Jam Filled Hearts
I have a soft spot for jam filled cookies.
I used to stay in Quebec city for my summer vacation and would walk about 20-25 minutes in the quiet morning to get some at a bakery that I loved. I was a baker longing for a bakery. I walked alone, as the rest of the house slept and felt really peaceful about it, not lonely. On my way back, I ate the cookie(s) slowly, enjoying every bite, watching people around me, the sky, the city.
I made these this morning.
They were crispy, light and everything else I wanted them to be.
1 1/2 cups flour (or more, your dough should just hold together)
1/2 tsp salt
1 cup unsalted butter at room temperature
3/4 cup confectioner’s sugar
1 1/2 tsp vanilla
1/2 tsp almond extract
Mix the flour, salt and sugar together. Incorporate into the butter and alternate with the extracts. Add just enough flour so that your dough holds. Refrigerate for 45 minutes. Roll out to a bit less than 1/4 inch and cut into desired shapes. Bake at 350 for about 10 minutes until slightly golden. Cool. Spread jam on half the cookies and top with the other half. Sprinkle with icing sugar if desired.