CNY Bakes 2011 - Jam Cookies

I used a small pineapple tart cutter instead of doing the thumb print style. I find it easier and faster by using the cutter. And prettier too! Don't you think so?



The cookie will double it size after bake so try to use a smaller mould.

Recipe adapted from Jaimeteo
Jam Cookies
Ingredients:
80g Icing sugar (Sift)
30g Milk powder (Sift)
60g Shortening (Crisco)
80g Butter
A pinch of salt
2 Egg yolks
200g Self raising flour/Cake flour (I used self raising)
1/4 tsp Baking powder
Beaten egg for egg wash
3 tbsp jam (NTUC?s raspberry jam ideal for this according to Jaime)

Method:
Preheat oven at 170C
1. Combine confectioners sugar, milk powder, shortening, butter and salt. Beat till soft.
2. Add egg yolks into the batter over 2 times and mix well.
3. Gently fold flour and baking powder into the mixture using a rubber spatula.
4. Refrigerate dough for 2hrs.
5. Flour tabletop and roll dough into a long strip. Cut into small pieces and roll into balls then slightly flatten. Press a hole in the middle. *** I find that using a pineapple tart cutter is easier.
6. Egg wash and place a little jam in the hole.
7. Bake at 170 deg for 15-17 mins.

*** HAPPY RABBIT YEAR TO ALL! ***