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Christmas Jam Cookies

By December 31, 2016 indulge, recipe series, recipes, sweet

A simple gingerbread christmas cookie, stuffed with jam and cut into festival shapes. 

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Recipe for Christmas Jam Cookies by Anisa Sabet for The Macadames. 

I know, Christmas cookies after Christmas? Well… I just didn’t get the chance to write this post up until after the Christmas madness. Did you have a good break? I hope your stretched out on a beach towel next to a body of water right now! By the time this post goes live, I think I will be doing just that.

I made these cookies before Christmas because I wanted something festive to make leading up to Christmas. As my husband works (20 hours a day – he crazy!) all throughout Nov – January, we are yet to get a tree. These cookies were really fun to make and my first attempt at making gingerbread. I made two batches one using a flax egg in place of the egg to make them vegan and I honestly couldn’t tell the difference.

A few tips when making gingerbread, be sure to roll out the dough pretty thin, it will look too thin, but once baked, they rise slightly. A few of mine became pretty tall (which is totes fine) but they don’t look as delicate.

I hope you enjoy this recipe and HAPPY NEW YEAR!

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

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Recipe adapted from here.

What you need:

  • Large mixing bowl
  • Stand mixer with paddle attachment

Ingredients (makes 25):

  • 3 cups (375g) plain flour
  • 1 & 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • Pinch teaspoon salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon all spice
  • 1/4 teaspoon ground cloves
  • 85g unsalted butter
  • 3/4 cup (150g) dark brown sugar
  • 1 large egg or 1 tablespoon flaxseeds ground + 3 tablespoons water
  • 1/2 cup  molasses
  • 2 teaspoons vanilla
  • 1 teaspoon finely grated lemon zest (optional)
  • Strawberry or raspberry jam

Method:

1. To make the dough: In the large bowl, toss together the flour, baking powder, baking soda and spices.

2. In the stand mixer beat together the sugar and egg and mix until well combined. Add the molasses, vanilla and lemon zest. Turn it down to a low speed and add the other ingredients and beat until just combined. Use your hands to form a ball of dough, divide into 2 parts, cover with glad wrap and chill for 2 hours (or overnight).

3. Preheat oven to 180°C. When chilled, on a lightly floured surface, roll the dough balls to be 1/2 cm thick, cut cookies into your desired shapes and repeat until finished. I cut several using one shape and then used my little christmas shapes to cut out the centres of half of the cookies.

Pop cookies on the prepared baking tray and bake for 8 minutes. Pull out of the oven and allow to cook on the sheet for 10 minutes before transferring to a wire rack to cool.

4. To assemble jam cookies: Spread jam on one side of the whole cookies and gently press the cut out cookies on top. If you want them sugared, dust the top cookies before assembling the cookies.

Storage: cookies will keep in an airtight container in the cupboard for up to 2 weeks.

Bon appétit!

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For another similar recipe, try my ginger and double chocolate spelt cookies.

Ginger and Double Chocolate Chip Spelt Cookies | Anisa Sabet | The Macadames-20-12

Or my brown butter cinnamon and chocolate chip cookies.

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Anisa – The Macadames. xx

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