Feb 11, 2014


Jam Drop 1

These are my new go-to cookies. They're sweet, simple, and travel well if you need a portable snack for long hikes through the woods, or long hours spent pouring over books in the library at school. Be warned: they're so easy to make you might find yourself eating them for breakfast, lunch, and snacks (I have't yet gone as far as to eat them for dinner).

A note on the jam. I used natural strawberry jam, which was delightful. I'm sure these would taste wonderful with nearly any other combination of fruit (I wholeheartedly recommend apricot preserves). Extensive field testing has also proved that chocolate bits work well, too. Happy baking!

Sweet and Simple Strawberry Jam Drops
Adapted from this recipe for Jam Drops by Fellow Fellow
Makes about 3 dozen cookies

6 tbsp softened butter
3/4 cup sugar
1 egg
1 cup plain flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
2-3 tbsp Sesame seeds

Preheat oven to 180°C (350°F).

Place butter and sugar into a large bowl and beat until light and creamy (I used a handheld electric whisk, but this could easily be done by hand). Add the egg and beat well. Add the flour, baking powder, and sesame seeds and mix to a dough. I often have trouble making the flour stick together, in which case I add a teaspoon or two of warm water as needed.

Roll the mixture into small balls (about 2 teaspoons of dough, or the size of a small truffle). Spray a pan with non-stick spray and place the cookies on the sheet, allowing room for the cookies to spread slightly. Using a finger, make an indent in each of the cookies and fill the hole with jam. Bake until the cookies begin to harden and turn golden, about 12 minutes (14 if you want them crispier). Cool on wire racks and enjoy.