Today’s cookies bring together two of my favorite activities–baking and jam-making. As you already know, I am part of a group called Canning Across America, which is dedicated to reviving the art of canning, or putting by food. So, during the summer, I make a fair amount of jam–which is very easy. And, of course, I am an avid baker. So, these jam-filled cookies are a perfect combination of the two activities! Of course, you don’t need to use homemade jam–any jam you like is great for these cookies. I use raspberry most often, but I have been known to use apricot and strawberry, too. I don’t think you can go wrong with any choice you make!
There are many versions of this type of cookie. I based my recipe on one in my favorite cookie cookbook of all time, The International Cookie Cookbook, by Nancy Baggett. She is the author of several other cookbooks, including another amazing cookie cookbook, The All-American Cookie Book, which won the IACP Award.
In her book, Baggett indicates that this version of the recipe is from Hungary–where they are called Hussar’s Kisses (Huszarcsok). She doesn’t elaborate on why they have this nickname. I’ve done a little bit of digging and I can’t find a story. If you know, please let me know! Anyway, they are similar to the American “thumbprint” cookies, but are a more delicate. They can be accurately described as “melt-in-your-mouth” good!
Jam-Filled Butter Cookies, Gluten-Free
-adapted from The International Cookie Cookbook
1 1/2 cups (3 sticks) unsalted butter, slightly softened
1/4 tsp salt
1 cup granulated sugar
3 egg yolks
2 tsp vanilla extract
3 1/2 cups Jeanne’s Gluten-Free All-Purpose Flour Mix
2/3 cup raspberry jam (or any other jam you like)
Optional: 1/3 cup slivered blanched almonds
Preheat oven to 375 degrees
-grease or place parchment paper on cookie sheets
-in a small bowl, mix flour and salt
-in bowl of mixer, beat until light and fluffy
-add sugar, continue to beat
-add egg yolks, one at a time, beating after each addition
-add vanilla, continue to beat until mixture is light and fluffy
-add flour and mix until just incorporated
-pinch off small pieces of dough and roll into small balls–a little smaller than a ping pong ball
-place dough balls on cookie sheet about 1 1/2-2 inches apart
-if using almond slivers, sprinkle a few of these over the center of each cookie
-return baking sheet to oven and continue to bake for about 9 minutes longer, until the jam is starting to melt and the bottoms are a golden brown
-remove from oven and transfer cookies to a wire rack to cool
PRINT FRIENDLY RECIPE
PS: Save your egg whites for tomorrow’s cookie–Chocolate Chip Meringue Cookies!