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:
- 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
Google keeps eating my comments, so I apologize if they all end up posting! What lovely, jam filled cookies. Perfect after dinner sweet!
ReplyDeleteThanks Liz and this was the only comment that showed up.
DeleteThese 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.
ReplyDeleteThanks for all the kind words Lea Ann, I am glad you enjoyed my blog.
DeleteI, concur with the ladies....they are beautiful and I have wanted to make them for years...guess it is time to just do it!
ReplyDeleteThey are quite easy actually Kate.
DeleteWhat beautiful cookies, Wendy! I'll bet the class was not expecting such treats!
ReplyDeleteFrank said that they were very pleased. The class is a full day so I usually provide lunch and a treat of some sort.
DeleteI like the fancy Italian name! :) I wonder how these would be with strawberry-lemon marmalade?
ReplyDeleteI think they would be great with any kind of filling....I was thinking maybe nutella next time.
DeleteI know you were very proud to serve these cookies. I would be very proud to eat one for you!! LOL
ReplyDeleteLOL and I would love to serve one to you Paula.
DeleteI 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!
ReplyDeleteThey sure were Kathy.
DeleteI 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!
ReplyDeleteI'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.
ReplyDeleteAnd 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.
DeleteThose are so PRETTY!! They look delicious - I love, love, love jam cookies. :)
ReplyDeleteThey were delicious Rebekah.
DeleteThank 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!
ReplyDeleteThey were delicious Lora, thanks so much, it was a pleasure getting to know you a little bit.
DeleteI 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. :)
ReplyDeleteShe certainly is and this is a fantastic group we have here.
DeleteWhat 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!
ReplyDeleteI only got the one I taste tested...the rest were gone in a snap.
DeleteI bet there were some happy people in your husband's class! Beautiful cookies, Wendy.
ReplyDeleteThanks Lauren.
DeleteWriting on any subject is not an easy task, when you write on any subject it is very difficult. Anyone who thinks that he will write something easily on any subject, then his thinking is very wrong, I do not know that perhaps those people will have to put so much mind. Whatever you have written in your post, it has been written very beautifully, you are a person writing a good post, the more you are praised, the less it is.
ReplyDelete\
Thank you Nidhi
Delete