Wednesday, May 13, 2015

Italian Jam Cookies for #Bloggers CLUE Society

It is time again for Bloggers CLUE Society. CLUE stands for Cook, Learn, Undertake and Eat.  Each month we are assigned an ingredient and a blog.  We then are to make a recipe from our assigned blog that incorporates the ingredient.  It is a lot of fun and if you would like to join us all you need to do is stop by the facebook page and request to join.


This month I was assigned Lora of Cake Duchess.  I am familiar with Lora from other events that we have been in together.   Lora also is the Italy Duchess and as such has many wonderful Italian recipes on her blog.  Lora's husband is from Italy and an executive chef so Lora knows what she is talking about when it comes to Italian baking.  On the day I was searching through Lora's blog I was looking specifically for cookies.  My husband is a CPL (concealed pistol license) instructor and was having class the next day.  I wanted cookies to set out for the students.

I found this lovely recipe for Glazed Lemon Cookies but, alas, our theme was berries not lemons. Then I found the perfect recipe, Biscotti di Pasta Frolla e Marmaleta, sounds intimidating doesn't it?? That's why I am using the English Title, Italian Jam Cookies.  The recipe calls for apricot jam but since this is berry themed I chose to use raspberry jam instead.



I was very proud to serve these cookies to Frank's class.  Thank you Lora for a great recipe!!

Italian Jam Cookies
Very slightly adapted from Cake Duchess

1 3/4 c. flour
3/4 c. sugar
1/2 t. baking powder
1 stick butter, softened
1 egg
1 t. honey
1 c. raspberry jam
Powdered Sugar

Place flour, sugar, baking powder and butter in large bowl of stand mixer fitted with paddle attachment. Beat on low speed until combined.  Add the egg and honey and increase speed to med, Beat for a minute or two, until the dough holds together.

Halve the dough and put each half on a sheet of plastic wrap.  Press down and form into a disc. Wrap it in the plastic wrap and refrigerate for at least an hour or longer.  When ready to bake the cookies, remove one half of the dough from the refrigerator and let set for about 10 minutes while you preheat the oven to 350* and line two baking sheets with parchment paper.

Place a sheet of parchment paper onto your counter. Remove the second disc of dough from the refrigerator and let set.  Turn the first disc of dough onto the parchment and cover with the plastic wrap you removed.  Roll, between the parchment and plastic to a round about 1/4" thick.  Cut dough with a 2" round cutter and place the rounds onto one of the parchment lined baking sheets.  Reroll the scraps and continue until there is no dough left.

Repeat this procedure with the second disc, placing the rounds on a second cookie sheet.  Make sure each sheet has the same amount of rounds. (I had 18 from each disc) Using a 1/4" round cookie cutter, cut out the center of the rounds on one of the cookie sheets.  Bake in the preheated oven for 7 minutes, switch pan positions and cook for an additional 5-7 minutes, until the cookies start to brown on the edges.  Remove cookies from oven to a wire rack and allow to cool completely.

When the cookies are cool, turn the cookies with no holes upside down and spread with jam but not all the way to the edges.  Top with the cookies with the hole cut out and press to seal.  Place over parchment paper and sprinkle liberally with powdered sugar then place a small spoonful of jam into each of the center holes. Print Recipe

Check out what berry recipes the others have created:

28 comments:

  1. Google keeps eating my comments, so I apologize if they all end up posting! What lovely, jam filled cookies. Perfect after dinner sweet!

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    1. Thanks Liz and this was the only comment that showed up.

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  2. These cookies have been on my "list of things to make" for years. I know I love eating them whenever someone else does. Nice cooking with you for this month's event.

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    1. Thanks for all the kind words Lea Ann, I am glad you enjoyed my blog.

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  3. I, concur with the ladies....they are beautiful and I have wanted to make them for years...guess it is time to just do it!

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    1. They are quite easy actually Kate.

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  4. What beautiful cookies, Wendy! I'll bet the class was not expecting such treats!

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    1. Frank said that they were very pleased. The class is a full day so I usually provide lunch and a treat of some sort.

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  5. I like the fancy Italian name! :) I wonder how these would be with strawberry-lemon marmalade?

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    1. I think they would be great with any kind of filling....I was thinking maybe nutella next time.

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  6. I know you were very proud to serve these cookies. I would be very proud to eat one for you!! LOL

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    1. LOL and I would love to serve one to you Paula.

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  7. I love Lora’s Italian recipes! They all looks spectacular as do your cookies! Lovely! I’m sure they were a hit with your husband and friends!

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  8. I bet the raspberry jam was perfect with these cookies (any excuse to use raspberry jam is a good one in my book). They're beautiful!

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  9. I'm glad you used the English name, but boy, yeah, they do sound impressive (and very daunting) in Italian! They definitely look delicious though. Fantastic choice for this month.

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    1. And they were not difficult to make as I had feared they would be. They look like they take a lot of work but it was easy peasy.

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  10. Those are so PRETTY!! They look delicious - I love, love, love jam cookies. :)

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  11. Thank you for the kind words about me, Wendy! I'm glad you stumbled upon these biscotti...the dough is quite lovely to make other things, as well! They go so nicely with many different jams. Simply lovely!

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    1. They were delicious Lora, thanks so much, it was a pleasure getting to know you a little bit.

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  12. I can imagine how great these cookies tasted. They're so pretty, too. I love that in our Blogger CLUE group we are all encountering new friends and old. Lora is one of the first friends I made as a blogger and she is a delight. :)

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    1. She certainly is and this is a fantastic group we have here.

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  13. What a perfect choice for this month's theme! Lora is such a talented baker and bread maker. I bet these did not last long in your house!

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    1. I only got the one I taste tested...the rest were gone in a snap.

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  14. I bet there were some happy people in your husband's class! Beautiful cookies, Wendy.

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