Bake With Anna Olson

Bake With Anna Olson

Icebox Jam Cookies

  • serves 36

Three styles of tasty festive, jam-filled cookies all from one basic cookie dough recipe!

90 Ratings
Directions for: Icebox Jam Cookies

Ingredients

Icebox Cookie Dough

3 1 cup unsalted butter, cut into pieces and at room temperature

3 1 cup icing sugar, sifted

3 1 large egg, at room temperature

3 1 tsp vanilla extract

3 2 ½ cups all-purpose flour

3 ½ tsp salt

Orange Marmalade Crumble Bars

1 recipe icebox cookie dough

zest of 1 orange

1 cup orange marmalade

icing sugar, for dusting

Apricot Lemon Rugelach

1 recipe icebox cookie dough

Zest of 1 lemon

¾ cup apricot jam

1 egg whisked with 2 Tbsp (30 mL) water, for brushing

cinnamon sugar, for sprinkling

Raspberry Linzer Cookies

1 recipe icebox cookie dough

1 tsp almond extract

icing sugar, for dusting

¾ cup raspberry jam

Directions

Icebox Cookie Dough

1. Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the icing sugar and start on low speed to work it in, and then increase the speed to medium-high beating until fluffy, about 2 minutes. Beat in the egg and vanilla. Add the flour and salt and beat until the dough comes together.

Orange Marmalade Crumble Bars

1. Add the orange zest to the cookie dough, when beating the butter and icing sugar together. Shape the dough into 2 discs, wrap in plastic wrap and chill for 2 hours.

2. Preheat the oven to 325ºF (160ºC). Lightly grease and line an 8-inch (20 cm) square pan with parchment paper so that the paper comes up the sides.

3. Use a box grater to grate the chilled cookie dough. Press about two-thirds of this into the bottom of the prepared pan and then spread the marmalade over top. Sprinkle the remaining grated cookie dough over the marmalade and press gently. Bake for about 45 minutes, until you can see browning at the edges. Cool the pan on a rack completely before dusting with icing sugar and cutting into squares.

Apricot Lemon Rugelach

1. Add the lemon zest to the cookie dough when beating the butter and icing sugar together. Shape the dough into 6 small discs, wrap in plastic wrap and chill for 2 hours.

2. Preheat the oven to 325ºF (160ºC) and line 2 baking trays with parchment paper.

3. Lightly knead the first disc of dough to soften it just a little. Roll the disc out into a circle roughly 8-inches (20 cm) across on a lightly floured surface, and trim the edges. Cut the circle into 8 wedges. Spoon a little jam at the wide end of each wedge and then roll the dough up, croissant-like in shape. Place the cookies on the trays, leaving 1 ½-inches (4.5 cm) between them. Repeat with the remaining discs of dough.

4. Brush the cookies with eggwash and sprinkle with cinnamon sugar. Bake the cookies for about 18 minutes, until the cookies brown a little just at the edges. Cool the cookies on the tray before removing to store in an airtight container.

5. The cookies will keep for up to a week.

Raspberry Linzer Cookies

1. Add the almond extract to the cookie dough at the same time as adding the vanilla extract. Shape the dough into 2 discs and chill for at least 2 hours before rolling.

2. Preheat the oven to 325ºF (160ºC) and line 2 baking trays with parchment paper.

3. Knead the first disc of dough to soften it a little and then roll it out on a lightly floured surface to just about ¼-inch (6 mm) thick. Use a 2-inch (5 cm) cookie cutter to cut out as many circles as you can. Use a small cutter or even a pastry tip to cut a hole in the centre of half of these cookies. Arrange the cookies with a hole on one tray and the cookies without a hole on the second tray, leaving an inch (2.5 cm) between them. Repeat with the second disc and any remaining scraps of dough.

4. Bake the cookies for about 12 minutes (keep an eye on the cookies with holes – they may take a minute less to bake) until they just start to show signs of colouring at the edges. Cool the cookies on the tray before assembling.

5. Dust the cookies with the holes generously with icing sugar while on their baking tray. Spread a little of the raspberry jam on the bottom of a cookie without a hole and sandwich it with a dusted one, pressing gently. Repeat with the remaining cookies, and store them in an airtight container or well-wrapped (single layer is best).

6. The cookies will keep for a week.

See more: Christmas, Cookies, Dessert, Holiday/Event, Snack


http://www.foodnetwork.ca/recipe/icebox-jam-cookies/20991/

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