Summer fun with jam and cookies. My apricot-pluot jam is both baked inside these buttery jam cookies as well as sandwiched in between a few of them. The fun of homemade jam along with a few tasty bites of cookies and fresh apricots is what I’m sharing here today. Sweet buttery jam cookies have just enough added apricot-pluot jam for a definite apricot flavor but not so much that a spoonful of jam sandwiched between two cookies doesn’t make them taste even better. I am in the ‘you can never eat enough apricot jam camp’ where I plan on staying for awhile. I’ll spread my apricot jam on bread for breakfast for at least the rest of the Summer or until I run out….and that will most likely never happen because I have more than a few good sources for homemade jam and if you’re reading this-Gina spcookiequeen-you know who you are!
Earlier this week My husband and I went to a SF Giants day game where we watched them lose miserably to the NY Mets 7-2 but at least the sun was shining in our section and it felt warm, like Summer. Later in the afternoon- from our office in downtown San Francisco I watched the fog roll in and the sky turn grey, our natural air conditioning (as we affectionately refer to the weather this time of year) had just kicked in. On the rare days in San Francisco when the wind stops blowing, the fog stays out over the Pacific somewhere and the temperature heats up-you’ve never seen more people out on the streets trying to soak up a little sun. And if it really heats up-you’ve never heard more people complain about heat-that’s just the way it is in our mostly cool Summer city.
Weather and food are two of my favorite topics and I wish I had more to report on the weather front than fog drifting in over the city but that’s about it. At least when the fog moves in all of us Bay Area bakers can turn on our ovens without fear of heat stroke, especially for a small batch of buttery jam cookies.
Cookie recipe adapted from Baking by Dorie Greenspan. Apricot-pluot jam recipe from Patty's Food.
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1 stick unsalted butter, softened at room temperature
- 2/3 cup sugar
- 1 large egg
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 cup apricot-pluot jam or apricot jam of your choice, 1/4 cup for the cookies and 3/4 cup for the jam filling in the sandwich cookies
- Preheat the oven to 375F.
- Line 2 baking sheets with parchment or use Silpats.
- In a medium bowl whisk together the flour, baking powder, ginger and salt.
- In the bowl of a stand mixer fitter with the paddle attachment, beat the butter on medium speed until creamy, 1-2 minutes.
- Add the sugar and beat for an additional minute.
- Add the egg and beat for 2 minutes, add the milk and vanilla and beat to combine.
- Reduce the mixer to low and add the 1/4 cup jam, beat for 1 minute.
- Beat in the dry ingredients on low speed, just until combined.
- The dough will be thick.
- Spoon the dough by rounded teaspoons and form into balls, place on baking sheets about 1 inch apart and slightly flatten, place dough balls on the baking sheets in the refrigerator until chilled before baking.
- Bake for 10-12 minutes or until firm on top, they will be pale on top but browned on the bottoms.
- Let the cookies for rest for a few minutes and remove to a cooling rack.