I might have mentioned that we went strawberry picking last weekend and scored a TON of strawberries. I wanted to make something special for the winner of the “I Do” contest, Marianne, so I decided I would make these delightful crumbly cookies, and hope they make it down to PA.
These are incredibly easy to make and store for a pretty long time in an airtight container.
This recipe is a modified recipe of one found on epicurious.com
This is what you’ll need;
2 1/2 cups flour
1/4 tea baking soda
1/2 tea salt
2 sticks of unsalted butter at room temperature
3/4 cups sugar
1 tea almond extract
1/2 cup of jam (I used a homemade strawberry cardamom jam)
1/4 tea ground cardamom
1/4 tea cinnamon
In bowl combine flour, baking soda, salt, cardamom and cinnamon.
In another bowl, cream butter and sugar. Add almond extract and egg and beat thoroughly. Now add the flour mixture in quarters and stir until incorporated. Cover with plastic wrap and refrigerate for at least an hour.
Preheat the oven to 375 F.
On a lipped baking sheet lined with parchment paper, roll bits of dough in small 1 inch balls. Press a finger in the middle of each cookie (have your child do this, it’s HILARIOUS) but make sure the indentation doesn’t go all the way through. Fill with jelly.
Bake for 15 minutes. This recipe makes approximately 30 cookies.
If you use seasonal fresh jelly, you’ll have a delicious alternative to store bought jelly – you can’t compare the taste! Want some ideas for homemade jelly? Check out these recipes;
On another note, I recently started following a fantastic blog called epicurean escapism. It’s another Mommy Food Blogger who writes beautifully and has some great vegetarian ideas. Check it out!