Tuesday, February 3, 2009

Dessert Party Recipes: Nut Cookies and Jam Tarts

Miracle of all miracles! A new post! I apologize for not posting at all recently, but I have been tres, tres busy. School started a couple weeks ago and between school and work I have had very little free time. And since school is back in session I really need to get this blog updated so I can share all my fun from the bakeshop. But for right now I am going to share some more Dessert Party recipes. The dessert party that was over a month ago. I feel like such a slacker.

Nut Cookie

Jam Tarts

I made both nut cookies and jam tarts during fundamentals last semester and they were both recipes I really wanted to try again at home. And I think they are perfect holiday cookies. I also got some graduated fluted round cookie cutters from Santa Claus that I was dying to use. Since both of these recipes are from school the ingredients are weighed, not measured.


7 oz. Butter
2 1/2 oz. Powdered sugar
1 oz. Brown sugar
1/4 teaspoon Sea salt
1 teaspoon Vanilla extract
8 oz. Bread flour
6 oz. Ground nuts*


Preheat oven until 350 degrees
Cream butter and sugars
Mix in flour, salt vanilla and ground nuts
Mold cookies into desired shapes
Bake until golden brown
Dust cooled cookies with confectioners' sugar

*You can use whatever kind of nuts you prefer. I used pecans.
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The Jam Tarts are a short dough cookie with a jam filled center. We used a Stawberry Sambuca Jam my mom got at a craft fair and Smuckers Red Raspberry Jam.


8 oz. Butter
4 oz. Sugar
3/4 teaspoon Sea Salt
1 Egg
3/4 teaspoon Vanilla extract
12 oz. Pastry flour*


Preheat oven to 350 degrees
Cream butter and sugar
Add egg
Mix in flour, salt and vanilla
After mixing the dough it's best to refrigerate the dough so the dough is cold when you are ready to roll it out
Roll out dough to 1/8-in. thick and cut out dough with large, round cutters. Using a 1/2-in. cutter, cut out the centers of half the rounds
Bake until cookies are golden brown around the edges. It's best to put the tops and bottoms on separate cookie sheets to ensure even baking
Once baked, cool completely
Sandwich the tops and bottoms together with a small dab of jam, so the jam shows through the hole on top
Dust the tops with confectioners' sugar (don't worry if the sugar covers the jam in the center hole. The water in the jam will absorb the sugar)

*You can substitute all-purpose flour for pastry flour

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