Tuesday, 23 February 2016

Jam Cookies

Sometimes when I make these vanilla cookies I can't be bothered to reroll and refrigerate the scraps of dough left after I have cut out the cookies. Instead I gather up the scraps and make these jam cookies.

Simply break of balls of dough about the size of a walnut , roll them and then place the balls on a tray lined with baking paper. 

I use the top rounded end of a champagne cork to flatten the ball and make the indentation. I wiggle the cork until I have an indentation that is big enough to hold a half teaspoon or so of jam. 

Spoon in some jam, lemon curd or Nutella and bake.

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