I actually wasn't planning on baking anything this morning. The kitchen was a mess and I was feeling quite sleepy, but then Alice came by and suggested that I bake something small and simple. After trying to decide if I should go for a miniature cake, she mentioned a recipe that she had seen me use a few months ago- Austrian Jam Cookies, which are sweet and buttery cookies with a smidgen of jam in the center.
This is one of those recipes that I have never failed with. It is just so very simple and rather quick, and always seems to come out delicious. It can be made vegan or non-vegan (I have always done the non-dairy, no egg version) and can be made to your liking. Even if you are not a huge fan of jam, there are various other things you can use to fill your centers: Nutella, nut butter, Hershey's kisses, honey, etc. For this time, I used Hero Peach Preserves, Eden Organic Apple Butter, and Ikea's Lingonsylt (Swedish Lingonberry Preserves). 
Austrian Jam Cookies
Ingredients:
1 cup margarine or butter (I use Earth Balance)
1 cup granulated sugar
2 1/2 cups flour
2 eggs or egg replacer "eggs"
2 teaspoons vanilla extract (or almond extract, or both)
jam (or filling of your choice)
slivered almonds (optional)
Directions:
Preheat the oven to 350 degrees F.
In a large bowl, preferably with an electric mixer, beat margarine or butter, sugar, eggs, and extract(s) until smooth and creamy. Sift flour in 1 cup at a time. Roll dough into balls. Roll in slivered almonds (optional). Place on cookie sheet and thumbprint each cookie. Scoop jam into dented center (I find it best to use a small kid's spoon for this).
Bake for 12-14 minutes, until bottoms are golden. Remove from cookie sheet after a few minutes to cool.
6 comments:
Yum. I think i may make this this weekend. About how many does this recipe make?
Krissy, this recipe makes about 3 dozen. I frequently cut it in half.
I hope you enjoy it!
Hey Summer,
I made these and they flattened out. Any idea why? DI it beed baking soda or powder?
Your recipe didn't say when to add the sugar, so I did with the butter, was that the problem?
They look weird, but they are still pretty good.
Thanks!
daisygrl: Did you do the vegan or the non-vegan version? I have only ever done it as vegan- I wonder if it just doesn't work as well with real eggs.
Just made these cookies with real eggs and real butter and they puffed up nice and fluffy. I found getting the oven very well preheated before throwing the little raw men in there the trick.
All I have to say is as soon as I saw this recipe I knew I had to try out. I'm having a few girlfriends over for a slumber party tomorrow night so I decided this would be the perfect treat. I was correct. They came out soooo good I unfortunately ate most of them in about the last hour!
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