Posts Tagged ‘cookies with creamfilling’

This week’s baking: Buttery Jam Sandwich cookies, mock bourbon biscuits and Artichoke pizza!

Friday, July 13th, 2012

I wrote a few weeks ago about the summer in Houston and about making frozen treats like Kulfi, but now I have to make a U turn on that and say we have been having non stop rain for the past one week, which actually makes me wonder how we are supposed to have a normal Hurricane Season if the weather is playing such tricks.

So, what else can I do other than to turn on the oven and bake some cookies to enjoy with tea and rain? One of the earlier recipes I posted when I had just started blogging was this Butter Biscuits(Iyengar Bakery style), but the response I get for it is just like the Houston weather- some say it turned out perfect, some say it was a disaster, so I thought of revisiting the same recipe but making them as Jam cookies.

Couple of things to consider before baking these cookies:

-Follow the exact measurements and exact method, baking is all about measuring. If you do that then there is no need to read other tips that follow this one 😀
– You have to keep the butter and eggs at room temperature, there is no point in beating a frozen block of butter with sugar forever in a mixer.
-Chill the dough(this is a dough, not a scoop and bake muffin) for atleast 15 minutes in the refrigerator.
– Knead the dough once it is out of the refrigerator, the once crumbly dough will be ready to roll out then. Do not add water or milk, knead first as the butter will soften as you need, then if it is still rough, add 1 tbsp of milk and knead again.
– Or better way is divide the cookie dough into two parts, roll out one part, cut out the cookies and bake them. Check if is up to your taste and alter the other half of the dough before baking.

I made this jam sandwich cookies following this recipe from Countryliving.

You can make it as plain sugar cookie, or jam cookie or use nutella as a filling 😉

With the ingredients given here you can make 40 cookies(20 sandwiches).

3 1/4 cups Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoons Salt
1 1/4 cups Butter, softened
1 cup Granulated Sugar
1 large Egg
1 tablespoon Milk
2 1/2 teaspoons Vanilla Extract(I used pineapple essence)
1 cup Jam(I used strawberry jam)
2 teaspoons Confectioners’ Sugar- to dust(optional, I did not use it)


Combine flour, baking powder, and salt in a bowl.

Beat the butter and eggs together till they are soft(it wont be like a liquid, it is OK).

To the butter-sugar blend, add eggs, milk and essence and beat well again.

Beat in the flour mixture until it is combined(now this will look like a crumbly dough).

Divide the dough, chill it in the refrigerator for 15 minutes.

Just before you are ready to bake, pre heat the oven to 365F.

Take the dough from the refrigerator, divide it into parts, keep the unused part covered. Roll out the other part and cut out cookies using a cookie cutter(any shapes if you have preference).

I just lined the baking trays with foil paper(as there is too much butter in the dough I knew it will not stick to the paper). Transfer the cut out cookies to the sheet, leaving space in between.

Bake at 365 for 8 minutes. (yes, the cookies will look undone and very soft to touch but let it cool down and it will harden as it cools, if you bake till the cookie is golden brown in color, it will be very hard cookies when it cools down).

Cool the cookies on a wire rack. Repeat the same method for the other half of the dough.

Sandwich 1 teaspoon jam between 2 cookies when the cookies have cooled down. Store in an airtight container.

What I did to the second half of the dough: I added about 4 tbsp of cocoa powder and kneaded the dough again, then I just cut out some cookies in to squares, rectangles etc.,made some fancy designs on top(poked a few dots, drew some lines) and baked them at 365F for 8 minutes. Now if you add nutella filling to this cookie and dust it with sugar this does taste like bourbon biscuits sold in India!

Other fillings you may want to try: Peanut or almond butter, other flavored preserves.

And no, I am not going to say my son loved these- because he hates all sweets and avoids anything with sugar(Yipee!! No cavities), but N and I loved it with a hot cup of tea :)

The next one I baked was this artichoke and cheese pizza. It was one of those days when my son refused to eat at home, so a quick trip to chipotle and a kid meal was more than enough for him. And he hates the all american cheese pizza too and since I had to make dinner just for us, I baked this pizza. The dough for pizza is from this recipe , I did the one hour rise only and for the toppings I just spread some pasta sauce, mexican blend cheese, onions, peppers and frozen artichokes. Baked it at 400F for around 10-12 minutes. Simple but satisfying dinner.