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Mascarpone Fig & Apricot Jam Cookies {Homemade Fig & Apricot Jam Recipe}
Happy New Year Everyone!!! I wish everyone a prosperous new year full of good health, happiness & joy! I have met so many wonderful people ever since I started my blog, I am so thankful for you. I am also thankful for my readers for giving me all of the love & support, I thank you! My resolution for this year is to have a healthy lifestyle and exersize a lot more. Most of all I want the new year to bring peace & love to our world. Have a cookie and be happy! Eat, Love & Eat more!
I love fruity desserts and Mascarpone cheese. I especially love Italian cookies & biscotti. So when I saw this recipe on a wonderful blog which I discovered recently called Italian Food Forever. I could not wait to try this delectable cookie recipe. I loved the idea of using mascarpone cheese in the recipe which makes these cookies very tender, and the fig & apricot jam adds a delicious sweetness. I wanted to go one step further & make my own homemade jam from fresh figs & apricots. I was able to find some gorgeous fresh figs & apricots in my local gourmet Fresh Market. I especially enjoyed making my own jams, there was something organic about it. I wondered why I didn’t make homemade jams more often. I was surprised how easy & rewarding making your own jam can be, plus the aroma of the figs & apricots cooking in sugar & lemon juice was a treat for the senses.
Homemade Fig Jam
Homemade Apricot Jam
RECIPE FOR MASCARPONE FIG & APRICOT JAM COOKIES RECIPE FOR HOMEMADE FIG & APRICOT JAM recipe for the cookies adapted from Italian Food Forever Blog recipe for the fig & apricot jam adapted from my Mom in Law Ingredients for Mascarpone Fig & Apricot Jam Cookies 1 1/2 cups of sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup softened mascarpone cheese 2 3/4 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup fig & apricot jam Method for Mascarpone Fig & Apricot Cookies Beat together the butter and sugar until light. Add the egg and vanilla, and mix until smooth. Add the mascarpone cheese, and beat until smooth. Sift together the dry ingredients, and fold them into the butter mixture, mixing just until combined. Wrap the dough in plastic wrap, and refrigerate 1 hour. Preheat oven to 325 degrees F. Place sheets of parchment paper, or silicone baking liners on two cookie pans. On a lightly floured counter or board, roll the dough into 1 1/2 inch balls. Using a blunt round object like the end of a wooden spoon, create an indentation in the center of each cookie. Place the cookies 2 inches apart, and bake for 12 to 15 minutes, or just as the cookies begin to color. While still warm, use the spoon to redifine the circle, and then carefully spoon a little jam into each cookie. Let sit at room temperature until the jam is set. Store in an airtight container. Recipe & Ingredients for Homemade Fig Jam 2 cartons of fresh figs, chopped 1 cup water 1 cup of sugar 1 tablespoon of fresh lemon juice Ingredients for Apricot Jam 2-3 lbs of apricots, chopped 1 cup water 1 cup sugar 1 tablespoon lemon juice Method for both Jams In a medium sauce pan heat water & sugar together until the sugar is well blended. Add the fruit & mix well let it cook until fruit starts to break down & thicken, about 10 minutes. Add lemon juice & mix well. Let it simmer until fruit has been cooked & thickened. cool & refrigerate the jam in an airtight container.
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