(Please visit Heather’s blog, Randomosity and the Girl for this week’s recipe.)
This week’s recipe for Buttery Jam Cookies seemed so promising. I love jam and I love cookies. Even more than that, I love butter and jam…and cookies together.
I used organic apricot jam and ground ginger. I could barely taste the jam, and the ginger was too overpowering. I’m pretty sure I made them correctly because the texture was like Dorie said it would be–more like a biscuit. Not always a bad thing. But not what I was hoping.
These cookies were easy to make and pretty good–not amazing.
My opinion of them changed several times. First I thought they were awesome (as I sampled the dough), then I thought they were so-so (warm off the cookie sheet), really good once they had cooled, and not so great the next day. I even made a second batch with raspberry preserves and cardamom. They were even worse. (Edit–raspberry and cardamom is a great combo, it just didn’t work for these particular cookies.)
If you like cookies that are cakey and doughy, these are for you. If you like buttery, crisp, or chewy cookies with more flavor, then look to another recipe.
Next week: Real Butterscotch Pudding (Bring on the booze!)
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p.s. That’s my homemade wassail in the tea cup. Stay tuned for the recipe.