Thursday, June 9, 2011
berry jam rounds with lemon icing
We made it to my parent's house! It's so fun being here with my parents and extended family. I thought we should get right to work in the kitchen and we had a good time. I had lots of good helpers! My grandma who is no longer with us used to make "jammers" so this recipe reminded me of her. When my grandpa came to dinner and saw them he said, "Has Grandma been here?" These are great cookies and my dad couldn't keep away from them! He said, "You can't just eat one so I'm trying to eat two small ones at a time."
berry jam rounds with lemon icing (blog: or so she says)
1 1/2 cups butter
3/4 cup sugar
3 teaspoons vanilla
1/4 teaspoon salt
3 3/4 teaspoons flour
homemade jam- we used strawberry and blackberry
3 1/2 to 4 cups powdered sugar
12 teaspoons lemon juice
Heat oven to 350. Cream the butter, sugar, salt, and vanilla in a mixer. Slowly add the flour and mix well. Roll the dough into small balls and place on a parchment lined cookie sheet. Press your finger, gently, in the middle of the ball to flatten and leave an indentation in the middle, to be a "pocket" for the jam. Fill each pocket with a dollop of jam. Bake for about 15-18 minutes, or until you see a slight hint of a golden color on the cookie. Remove from oven and let cool. Meanwhile, mix the powdered sugar and lemon juice to make the icing. Squiggle the icing across the tops of the cookies (I used a zip-lock baggie).