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 t. honey
1 c. raspberry jam
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:
- Lisa from Authentic Suburban Gourmet
- Christy from Confessions of a Culinary Diva
- Alice from A Mama, Baby and Shar-pei in the Kitchen
- Azmina from Lawyer Loves Lunch
- Kelli from Kelli's Kitchen
- Kim from Liv Life
- Stacy from Food Lust People Love
- Lea Ann from Cooking on the Ranch
- Kathleen from Bakeaway with Me
- Anna from Anna Dishes
- Jean from Lemons and Anchovies
- Heather from girlichef
- Liz from That Skinny Chick Can Bake
- Christiane from Taking on Magazines
- Debra from Eliot's Eats
- Lora from Cake Duchess
- Kathy from A Spoonful of Thyme
- Rebekah from Making Miracles
- Lauren from Sew You Think You Can Cook