Yesterday, I had a meeting for school.
My grade level, Kindergarten, was in charge of bringing dessert.
Someone was all ready bringing chocolate and key lime pies.
So, I decided to bring cookies!
I haven't made cookies in such a long time that I was really excited to make some!
I decided to make Ruby Jewel cookies.
I found the recipe in my Williams-Sonoma Cookie cookbook.
It was really easy!
Plus, they was a huge hit!!
Ruby Jewel Cookies
*Makes about 3 dozen cookies
2 large egg yolks
1 teaspoon vanilla extract
2 ¼ cups all purpose flour
2/3 cup sugar
1 cup cold butter, cut into small pieces
About 1/3 cup seedless raspberry jam or other thick jam
Confectioner’s sugar for dusting
Preheat the oven to 350 degrees. Have ready two ungreased baking sheets or mini muffin pans and liners
.
In a small bowl, whisk the egg yolks and vanilla together; set aside.
Combine the flour and sugar in a large bowl and whisk to combine. Scatter the butter pieces over the top of the flour and sugar and with a pastry blender or two forks, work in the butter until the mixture resembles coarse crumbs. Add the egg yolk mixture and carefully mix to combine until the dough starts to come together (this worked best using my hands).
Turn the dough out onto a sheet of plastic wrap and shape it into a flat disk. Wrap and refrigerate until chilled, about 1 hour.
With lightly floured hands, pinch off pieces of dough and shape the dough into ¾-inch balls. Place each ball in a mini muffin paper liner, if using. If not using a mini muffin pan, place the cookies 1 inch apart on the baking sheets.
Using the end of a wooden spoon handle dipped in flour, make an indentation in the center of each cookie, but do not press all the way through the dough. Using a spoon or a pastry bag fitted with a plain tip, fill each indentation with about ¼ teaspoon jam.
Bake the cookies until the edges are golden, 15-20 minutes. Let the cookies cool completely on the pans on wire racks. Transfer cooled cookies to wire racks and dust with confectioner’s sugar.
Recipe Source: adapted from Williams-Sonoma Cookies
recipe & photo :: my kitchen cafe
*Makes about 3 dozen cookies
2 large egg yolks
1 teaspoon vanilla extract
2 ¼ cups all purpose flour
2/3 cup sugar
1 cup cold butter, cut into small pieces
About 1/3 cup seedless raspberry jam or other thick jam
Confectioner’s sugar for dusting
Preheat the oven to 350 degrees. Have ready two ungreased baking sheets or mini muffin pans and liners
.
In a small bowl, whisk the egg yolks and vanilla together; set aside.
Combine the flour and sugar in a large bowl and whisk to combine. Scatter the butter pieces over the top of the flour and sugar and with a pastry blender or two forks, work in the butter until the mixture resembles coarse crumbs. Add the egg yolk mixture and carefully mix to combine until the dough starts to come together (this worked best using my hands).
Turn the dough out onto a sheet of plastic wrap and shape it into a flat disk. Wrap and refrigerate until chilled, about 1 hour.
With lightly floured hands, pinch off pieces of dough and shape the dough into ¾-inch balls. Place each ball in a mini muffin paper liner, if using. If not using a mini muffin pan, place the cookies 1 inch apart on the baking sheets.
Using the end of a wooden spoon handle dipped in flour, make an indentation in the center of each cookie, but do not press all the way through the dough. Using a spoon or a pastry bag fitted with a plain tip, fill each indentation with about ¼ teaspoon jam.
Bake the cookies until the edges are golden, 15-20 minutes. Let the cookies cool completely on the pans on wire racks. Transfer cooled cookies to wire racks and dust with confectioner’s sugar.
Recipe Source: adapted from Williams-Sonoma Cookies
recipe & photo :: my kitchen cafe
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