I was so happy when she said yes and wrote this post for my blog. Introducing, Yael, the master pastry chef, who thought me almost everything I know about baking!
When Shelly asked me to be a guest at her blog, I was very thrilled, we share a love for baking and I think in a way she started swimming this waters under my supervision. Shelly came to stay with my family when she was sixteen and stayed with us for over five years. She was the only one of all my four daughters, who showed at that time any interest in cooking and baking. So as I previously said, I am so excited to be a guest here.
We had a week of matzo and I must admit I am not crazy over matzo meal cakes and cookies, so during the week of Passover I usually go to my few flourless recipes. The moment those three stars came onto the evening skies of the last day of Passover, I went to my most basic fast recipe for jam cookies, it takes 20 minutes to prepare, and another 35 minutes to bake, so that to finish the day I can have tea with regular cookies. I used to make it only with home made jam, but lately I found that I like it even more with Hero jams, especially the black cherry one, since it is sweet though with a significant sour zest to it. But seriously you can use any kind of jam you like, yellow or red, it’s open for experiments.
- Make sure all the ingredients are at room temperature.
- 1½ sticks (200 grams) butter
- 1 cup (200 grams) sugar
- 4 egg yolks
- 3 cups (420 grams) all purpose flour
- 3 teaspoons baking powder
- 1 cup Hero black cherry jam (or any jam to your liking) mixed with ¼ cup hot water
- Preheat the oven to 350 F (or 175 C).
- Grease a 7 by 10 inch rectangular baking pan, or a 9 inch square pan. In a medium bowl sift together the flour and the baking powder and set aside. In an electric mixer fitted with a paddle attachment, cream together the butter and the sugar until very soft and fluffy. Go over the sides of the bowl with a spatula, and then let the mixer work some more.
- Add the egg yolks, one at a time and mix well before adding the next. Add all the dry ingredients at once, start the mixer at a very low speed for about a minute or two, make sure to not overwork the dough. This is a crucial part of this dough’s quality, it must be crumbs, small ones, almost like sand, the more you’ll work at it the more it will get “wet” and loose the sand effect. (if you have a few pieces of butter that didn’t mix well or a few big crumbs don’t fret, it will all work out).
- Pour a little more then half the dough onto the baking pan, make sure it’s an even layer, don't press it, let it stay loose.
- Pour over it the jam, you can do it with a big spoon and then try to spread it a little to all corners with the back of the spoon. Pour the rest of the dough on the jam, spread to even the layer and put it in the oven until the crumbs on top are golden brown about 35 minutes.
- Take the pan out of the oven, put it on a cooling rack, and while the cake is still hot cut it with a sharp knife into squares to make the cookies, any size you like. I like to cut them into small cookies. Let it cool completely before moving it to a cookie box that has a good vacuum seal.