Saturday, December 30, 2006

Citrus-Chocolate Jammers, from Gael

Citrus-Chocolate Jammers, from Gael

I took the winning recipe from the Star Tribune cookie contest and altered it slightly, substituting apricot-pineapple jam for marmalade. This was my contribution to the Christmas cookie swap I hosted in 2007, on my 40th birthday!

• 1 c. (2 sticks) butter, at room temperature, plus extra for chocolate dipping sauce
• 1 c. sugar
• 1 egg yolk
• 2 tsp. finely grated orange zest
• 2 c. flour, plus extra for rolling dough
• 1/4 c. apricot-pineapple jam, divided (use any flavor)
• 6 oz. bittersweet chocolate

Preheat oven to 375 degrees. Line baking sheets with parchment paper.

In a large bowl, using an electric mixer on medium-high speed, beat butter for 30 seconds. Add sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg yolk and orange zest. Reduce speed to low and add flour until just combined.

On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 11/2-inch round cookie cutter, cut dough into rounds, re-rolling and re-cutting until all is used. Place rounds on prepared baking sheets.

Using your thumb, make a slight indentation in center of cookie and fill with 1/4 teaspoon orange marmalade. Bake approximately 12 minutes or until edges are lightly browned. Remove from oven and transfer cookies to a wire rack to cool completely.

In a double boiler over simmering water, melt chocolate, whisking in enough butter (1 tablespoon at a time, up to about 4 tablespoons) to make a good dipping consistency. Dip half of each cookie in chocolate and place on waxed paper until chocolate sets.

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