Jam Drops

Recently, I purchased the "Moosewood Restaurant Book of Desserts," one of the many Moosewood Collective cookbooks. It contains over 250 home-style recipes, many of which are simple, no-fuss, vegan, and low-fat. However, I opted for the Jam Drop recipe--which calls for 3 sticks of butter!I've made several variations of these classic cookies over the years, but I really like this version because it has a super rich, flaky, buttery dough. Yum!

JAM DROPS

1 1/2 c unsalted butter, at room temp
1 c sugar
2 egg yolks
2 tsp pure vanilla extract
3 c unbleached white flour
1/2 tsp salt
1/2 c preserves or fruit spread (I prefer Swiss-made Hero preserves)With a wooden sppon or an electric mixer, cream the butter until light. Beat in the sugar, adding a little at a time, until well blended. Beat in the egg yolks one at a time, then add the vanilla and beat until smooth. Gradually add the flour and salt, mixing just until the dough is uniformly smooth. The dough is now ready to chill, shape, and bake or freeze.

NOTE: The dough can be refrigerated for up to 3 days. Keep some of it on hand in the freezer; it will keep for up to 6 months. Thaw frozen dough in the refrigerator for a day before using.

For Jam Drops, cover and refrigerate the dough for 1 hour. When it is firm, preheat the oven to 350 degrees. Gently roll teaspoonfuls of the dough between your palms to form 1 inch balls. It is best not to overhandle the dough. Place the balls about 1 1/2 inches apart on lightly oiled baking sheets (note: I used parchment paper-lined baking sheets instead). With your fingertip, make an indentation in the center of each ball.Fill each hollow with a scant 1/4 tsp of fruit preserves.Bake the cookies for 15 to 20 minutes, until the edges are lightly golden. Cool on the baking sheets for a few minutes, then transfer to racks to cool completely.Enjoy!