Tuesday, August 2, 2011
It feels almost wrong to make these cookies in the summer. Like they're supposed to be baked when you're looking for ways to bring the taste of summer to the dead of winter, and when your body can handle a little fattening up due to their rich buttery goodness.
But here I am in the middle of summer, excitedly trying out some of my newest preserves with these quick and simple cookies.
From "The Art of Simple Food" by Alice Waters
1/2 cup butter softened
1/3 cup sugar
1/2 tsp vanilla
1/2 tsp salt
1 large egg yolks
1 1/4 cup flour
jam of your choice (the lighter red jam in the photo above is strawberry lavender, and the darker one is strawberry, black pepper and balsamic)
Preheat oven to 350 degrees.
Cream butter with sugar until light and fluffy. Add vanilla, salt, egg yolks and mix well. Add flour and stir well until dough forms. Form into 1 inch balls and place on parchment lined baking sheet. Press your thumb into the top of each cookie to make room for the jam. Bake for 12 minutes, remove from oven and fill each depression with jam. Return to oven and bake for another 5 minutes.
Let cool on wire rack.