These are wonderful little gems. What I love about them is that they aren’t too sweet and work well with any jam or jelly I have tried. Most recently I even used some of my Jalapeno Jelly. They were delicious and a crowd pleaser for sure. They are quick and easy to make too, which I really love. Warning! You won’t be able to eat just one. Enjoy.
1 cup of butter (2 sticks or 8 ounces), room temperature (I have also used shortening when I didn’t have enough butter and they were still delicious)
1/2 cup of sugar
2 eggs, room temperature
1 teaspoon of vanilla extract
Pinch of salt
2 cups of flour
1 cup of chopped nuts (optional)
3/4 cup of your favorite jam
1. Cream the butter and sugar until fluffy, (2-3 minutes).
2. Separate the eggs. Add the yolks and vanilla extract to the butter mixture.
(If using nuts place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy. The egg whites will be used to keep the nuts on the cookies).
3. Add the flour and salt. Mix until just combined.
4. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.
5. Roll the dough into balls about 1 inch in diameter. If using nuts, dip the balls into the egg whites then roll them into the nuts until covered. Place the balls on parchment lined cookie sheets.
6. Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of jam.
7. Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.
Makes about 2 dozen cookies.
Recipe adapted from Simply Recipes
These are the best ginger cookies I have ever had. My friend Meg was nice enough to share her recipe with me and I can not hold back sharing it with everyone else. They are wonderful!
Meg’s Ginger Cookies
¾ c. Butter
2 c. Sugar
2 Eggs, beaten
½ c. Molasses
2 TSP White Vinegar
3 ¾ c. Flour
1 ½ TSP Baking Soda
2-3 TSP Ground Ginger
½ TSP Cinnamon
¼ TSP Ground Cloves
Preheat oven to 450 degrees
In a separate bowl sift together flour, baking soda, ginger, cinnamon and cloves.
Cream together butter and sugar
Stir in eggs, molasses and vinegar
Add flour mixture to wet ingredients
Stir until well blended.
Make ¾” balls with dough and place about 2 inches apart on well greased cookie sheet.
Bake for about 12 minutes or until cookies are lightly browned. (If you want them softer then 10 minutes seemed to be about perfect)
*I also tried these using Splenda Baking mix. They still taste great but they will not spread as they bake.
Makes about 5 dozen cookies.
I hope you love them as much as I do!
I saw this recipe for Orange Macaroons and thought they looked delicious. And I thought, “I can make these. No problem.” So after a trip to the store I had everything I needed and came up with my game plan.
First I had to make the Almond Paste. Never having done this before I wasn’t sure exactly what it was and what it needed to look like. I found a recipe and followed it exactly and my paste came out to be a little more like wallpaper paste than the paste the weird kid in school used to eat. But I thought…Whoever wrote this recipe knows what they are talking about so this must be what it is supposed to look like.
Needless to say when the paste was added to the rest of the ingredients and the next step was to “roll into 18 inch ropes” I looked at my cake batter consistency cookie dough and knew that was not going to happen….
So what could I do to fix this? Flour thickens things. I’ll just add enough until I can roll the cookies out. Cups of flour later…it worked and still tasted good.
So while I will probably never be able to repeat my version of these cookies they were edible and everyone loved them. Martha may be mortified but I will count that as a success.
I had to have a few for quality control purposes and even for all the mistakes and “fixing” that they took, they were still delicious!