Wednesday, July 7, 2010

Rock and Roll Cookies

Lock your daughters in the house and pull out the earplugs... cause the Jam Cookies are in the house!!! Wooooo-whoooooo!

Grandma. Seriously. Put your shirt back on. No one wants to sign your bra.

Jam Cookies.

Get it? Rock and roll cooki... No? To much of a stretch?

Ooookey-dokey. Obviously, some jokes fall on deaf ears.

I've got quite a bit of seriously expensive jam in my house... so it's time to figure out how to use this stuff.

Enter exhibit A: Blueberry Jam Cookies (some folks 'round these parts, call these Thumbprint Cookies).

What you'll need:

2/3 Cup shortening (you can use butter, but they will spread a bit more)
1/3 Cup sugar
2 Egg yolks
1 Teaspoon vanilla
1 1/2 Cups flour

Preheat your oven to 350*. Cream shortening and sugar until creamy. Add egg yolks, vanilla. Beat well. Gradually add flour, mixing well. Make into 1" balls. Press down centers with thumb and you can either fill these little rockers with jam now (which will make the jam slightly chewy) or wait until the cookies are done, pull them out of the oven, re-indent (not sure that's a word, but go with it) and then fill them with jam. This is what I did and I like it best that way... the jam warms up and starts to seep into the still-warm cookies. Either way, bake your cookies until they are slightly browned.

These are okay... B/B- kind of okay. Won't bring down the house or nothin'.

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