These cookies are good! They are nearly cake-like, and thus not very popular with the other TWD bakers who like a few snaps in their cookies. But both the Other Eater and I are HUGE fans. These are buttery and sweet – but not too sweet – and delicate tasting but still dense and sturdy in your hand. I’ve been popping the little devils like popcorn with whatever beverage I have in my hand – red wine, morning coffee, I’m not picky. I would never have tried these in my own (Thanks Randomosity!), but I am so glad to have found them!
The recipe is sort of a standard cookie base, with the expected butter, sugar and egg, but then you throw in a scoop of jam (I used apricot) and some ginger. Wow! I used Smuckers Simply Fruit jam, and I’m not sure if that’s why they’re not as sweet as I expected them to be, but I really like these biscuits. The ginger is subtle, but brings out the jam just enough so that you say “what’s different about these?” rather than “please pass me that pitcher of water.”
The dough rose just a little in the oven, but didn’t smooth out at all when baking, so the first tray I did came out just as spiky and uneven as they were were I dropped them from the spoon on to the cookie sheet. For the second tray I chilled the dough (mostly because I was getting ready for an unexpected visit from a realtor – have I mentioned my house is still available for purchase?)and them rolled little balls of cold dough between my palms like meatballs to make them cuter. They got dusted with a seasoned sugar before baking, and now they look like something you might purchase by the pound from a plump lady in a hairnet, apron and white orthopedic shoes.
I’m already thinking about flavor substitutions. I have some sour cherry jam in the fridge that might be nice with allspice or cloves rather than ginger, but several of the comments posted by my TWD colleagues suggest that the color was weird when they used raspberry jam. I think I can live with that – it’s at least worth a shot. I think the apricot ginger cookies would be nice with champagne for New Years, and maybe the cherry cookies with a bourbon-based cocktail. (Sandra Lee must be rubbing off on me.)