I may have found my new favorite cookie. In my inbox was an email from Everyday Food featuring a video on how to make these pretty "jamaretti" cookies. Described as "every bit as delightful as jam-filled thumbprints" but faster and easier to make, I was intrigued. I've never actually made jam-filled thumbprint cookies. Hard to believe, I know, but I have such a long baking "bucket list," it's not even funny. Anyway, I had a feeling these would be delicious. Like most Everyday Food recipes, they are fantastic. They're fun to make too.
Go here to watch the video, or see the recipe below.
2-1/4 cups flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
1/2 cup almond paste
3/4 cup sugar
1 stick unsalted butter, at room temperature
2 large eggs
1/2 cup jam (I used apricot, but raspberry or blackberry would also be delish)
1 cup confectioner's sugar
4 teaspoons milk
1) Whisk together flour, baking powder, salt and cinnamon; set aside. In a food processor, pulse almond paste and sugar until combined. Add butter, cut into pieces, and eggs and process until smooth. Add flour mixture and pulse until dough forms. Divide into 4 equal pieces, wrap in plastic, and chill for 30 minutes. [Note: the dough can also be frozen for up to a week. Thaw overnight in the refrigerator before using.]
2) Preheat oven to 350 degrees. On a lightly floured surface, roll each piece of dough into a 10-inch log. Transfer logs to two parchment-lined baking sheets and flatten to about 2 inches across. Bake until just dry, 12 to 15 minutes.
3) Remove from oven and with the handle of a wooden spoon, make a trench down the middle of each log. Spread 2 tablespoons jam into each trench. Return sheets to oven and bake until golden brown, 8 to 10 minutes more. Let cool on sheets on wire racks.
4) When logs are cool, make the glaze. In a small bowl, whisk together the confectioner's sugar and milk until smooth. Drizzle glaze over logs (I used my mini whisk to do this). Let glaze harden, about 20 minutes. With a serrated knife, cut logs on the diagonal into 1-inch slices. Store up to one week in airtight containers.