Cherry Shortbread CookiesPosted: 05/29/2012 | |
Though I like to think I have a sophisticated palate, if the truth be told, my favorite thing in the entire world to eat is a peanut butter and jelly sandwich. On two slices of very fresh white bread, with a big glass of milk, it’s heaven. Admit it, you like it too. It makes this middle-aged woman feel eight years-old. And who doesn’t want to feel like a kid again. I’m always looking for ways to elevate this most common of sandwiches. I’ve tried creamy peanut butter, organic peanut butter, 9-grain bread and even the addition of bananas. But none of these other options have sent my beloved sandwich into the stratosphere. Until I tampered with the jelly component that is.
A restaurant just opened in my neighborhood called La Pain Quotidien. It’s owned by a Belgian company with locations actually, all over the world. They have restaurants throughout the US and in places like Austrailia, London, Moscow, Kuwait and Turkey, just to name a few. I like the look and concept of this operation. It’s casual dining; soups, salads, sandwiches, but the thrust of their business is their selection of homemade breads. Within these restaurants they do sell a wide array of other packaged, gourmet products. When I set my eyes upon this jar of preserves it was as if there was a glow around it, as if it had a little halo hovering above it.
When I arrived home with my new find, I quickly made my way to the kitchen and whipped out the Wonder bread to give these preserves a test drive. This my friends was the holy grail of preserves. Not too tart, not too sweet and loaded with big chunks of Morello cherries. I had to find another venue where this glorious concoction could shine. Jam Shortbread cookies seemed like an obvious place to start, and they did turn out quite well. In the coming months it will be my mission to find other ways to let this product shine.
Cherry Shortbread Cookies
Adapted from Bon Appetit Magazine
- 2 cups all-purpose flour
- 1/2 sugar
- 1 1/2 teaspoons baking powder
- 10 1/2 tablespoons salted butter, room temperature
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- Le Pain Quotidien Morello Cherry Preserves, or any jam you like
- Preheat oven to 400 degrees F. Whisk flour, sugar and baking powder in a large bowl. Add butter; using your fingertips, rub in butter until coarse meal forms. In another bowl, whisk egg and egg yolk together and add to flour mixture, stir just to blend.
- Line 2 baking sheets with parchment paper. Roll dough into little balls. Place on baking sheets spacing 2″ apart. Make an indentation in each ball and fill with jam.
- Bake cookies until golden, 12-14 minutes.
- Transfer to a wire rack to cool.
Mama’s tips: To bring eggs to room temperature quickly; place eggs in a bowl of warm water and let sit for 5 minutes.