Little Bird’s Nest Cookies Posted on January 15, 2015 Life is always a little sweeter when you’re baking cookies. These beauties have a rich buttery texture and are simple to make. They are all about the butter, use a high quality butter and your favourite jam. 1/2 cup (1 stick) unsalted butter, softened 1/3 cup pure cane sugar 1 egg yolk, lightly beaten 1 teaspoon pure vanilla extract 1 1/4 cups four, ( I used a gluten free mixed and it worked perfectly) pinch of salt Your favourite Le Meadow's Pantry jam or marmalade for filling 1- Preheat oven to 325 degree. Beat together butter and sugar with an electric mixer until fluffy, about 3 minutes. Add egg yolk and vanilla and mix well. 2- Add flour and salt, and mix until just combined. Refrigerate dough for 2 hours. 3- Roll dough into 1-inch balls and space 1 inch apart on baking sheets lined with parchment paper. 4- Press down center of each ball with your thumb. Bake for 10 minutes. Remove from oven; press down center again. Return to oven and bake until golden brown, about 10 minutes. 5- Let cool slightly on sheets. Fill each center with jam. Recipe adapted from Martha Stewart Holiday Cookies
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AuthorGeneviève marmalade and jam maker at Le Meadow's Pantry, Vancouver BC Archives
September 2024
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