Recipes so good it oughta' be a sin!

Friday, January 21, 2011

Jam Kisses

Finally, I have gotten some baking done this week. We've been getting used to Snow and she's been getting used to us. That's thrown me off somewhat from my regular routine. Of course, we've also had to make arrangements for a vet check-up and other routine things when you have a new dog. That's taken up a lot of my time this past week.

But, I did have a chance to play with a recipe I ran across in Cook's Country recently. The original of this recipe is a hazelnut and lemon combination. I didn't have any hazelnuts handy so adapted it using an almond meal that I have in the pantry. I then decided to experiment with both lemon flavors and strawberry. The result was great and I really enjoyed these. I did learn a lesson a little later in the process, let the jam or preserves come to room temperature before baking the cookies. My first batch was made with lemon curd right out of the refrigerator and it didn't really spread that well into the center of the cookies. By the second batch, my jam had come up to room temperature and when placed in the oven, spread nicely and bubbled up.

These are delicious little cookies and a snap to make.

Recipe: Jam Kisses


  • 1 cup all-purpose flour
  • 3/4 cup almond meal
  • pinch of kosher salt
  • 8 tbs. unsalted butter, softened
  • 1/3 cup sugar
  • 1 large egg yolk
  • 3/4 tsp. vanilla extract
  • 1/4 tsp. lemon extract (if making lemon version)
  • 1/4 cup lemon curd or strawberry preserves
  • 1/4 cup confectioner's sugar


  1. Preheat oven to 350° and line baking sheet with parchment paper. In bowl of electric mixer fitted with paddle attachment cream together butter and sugar until light and fluffy. Add egg yolk and extract(s). Add flour, almond meal and salt and mix until just combined.
  2. Roll 1 tablespoon of dough into 1-inch round ball and place 2-inches apart on baking sheet. Using a greased teaspoon measure, make indentation in center of each ball. Bake just until set - about 10 minutes.
  3. Remove cookies from oven and reinforce indentation with teaspoon measure. Fill each indentation with 1/2 teaspoon of lemon curd (or preserves). Return to oven and bake until cookies just begin to brown on edges - 8 to 10 minutes. Cool for 5 minutes on baking sheet then transfer to wire rack to cool completely. Sprinkle with confectioner's sugar. Cookies can be stored up to 2 days in an airtight container.
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Number of servings (yield): 24
Meal type: snack
Culinary tradition: USA (General)

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