JAM COOKIES – VALENTINE EDITION.

Photo Feb 13, 7 21 06 PM

My favorite way to eat cookies are with frosting on them.  My favorite way to eat frosting is on top of cookies.  Those lofthouse cookies from the grocery store?  Yea, those are my jam.  So, I think you can see where this is going.  There were a million different desserts I wanted to make for Valentine’s Day this year.  Narrowing it down was nearly impossible, but in the end my frosting topped cookie obsession won out!  Plus, they are my husband’s favorite, so that in itself is a win ;)

My favorite thing about these cookies are the layers of flavor you get to experience in one bite.  The cookie base is a buttery, sweet sugar cookie.  The frosting is a vanilla buttercream with the slightest hint of cinnamon, which brings out the fruit flavors in the jam and delicate vanilla in the sugar cookie. Its an amazing combination, and totally ADORABLE.  Strawberry and raspberry jam happen to be exactly the right color for Valentine’s Day…coincidence?  I think not.

JAM COOKIES

makes 2 dozen cookies

cookies:

1/2 cup butter, softened

1 cup sugar

1 egg

1 teaspoon vanilla

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups all purpose flour

1/2 cup jam, strawberry or raspberry

frosting:

1/2 cup butter, softened

1 teaspoon vanilla

3 cups powdered sugar

1/2 teaspoon cinnamon

1-2 tablespoons half & half (or milk, or heavy cream)

For the cookies: In a large bowl, beat butter and sugar until light and fluffy. Stir in the egg and vanilla. Next, add the baking powder, baking soda, salt, and flour.  Mix until thoroughly combined. Refrigerate for 15-30 minutes.

Preheat oven to 350.  Line 2 baking sheets with non-stick foil.

Remove the dough from the refrigerate.  Place dough on a clean surface, and use a rolling pin to roll out until its a 1/4 inch thick.  Take your cookie cutter and cut shapes in dough.  Place cut out shapes on cookie sheet, 1 1/2 inches apart.  Reform dough into a ball, and repeat the rolling and cutting process until all the dough is used up!

Use your index finger to create two prints in the middle of each cookie, I chose to make the shape of a heart.  Take a small spoon and fill each print with jam.

Photo Feb 13, 5 08 41 PM

Place cookies in the oven, one sheet at a time and bake for 8-9 minutes.  Remove from oven, cool for 5 minutes, then using a spatula, move them to a cooling rack. Cool completely before frosting.

Photo Feb 13, 5 25 32 PM

For the frosting: Using a mixer, beat softened butter for 1-2 minutes on medium speed.  Add vanilla and cinnamon, beat for 30 seconds.  Then add the powdered sugar and beat for 3-5 minutes, starting off at a low speed and increasing to the speed to medium as the ingredients start to combine.  Beat in the half & half and mix until the frosting is a smooth and light consistency. (Don’t forget to lick the beaters!)

Scoop frosting into a piping bag or bottle, and make dollops outlining the edge of each cookie, surrounding the jam middle.

Devour that deliciousness!

TINA’S TIP: Use any shape cookie cutter you would like to make these all year round.  If you don’t have cookie cutters at all, use a glass to cut your cookies into circles.  It works great and its super easy!

Cookies inspired by Lauren’s Latest.

Photo Feb 13, 7 21 13 PM

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