Karen’s recipe made 3-½ dozen cookies the size I made them. I did two dozen with apricot preserves, and the remainder with homemade raspberry jelly. For whatever reason, the raspberry ones browned a bit more, and the jelly overflowed a little onto the cookie sheet. They were in the oven the same amount of time. I prefer the flavor of the raspberry ones, but they’re both good. The peanut butter overpowered the apricot a bit, which wasn’t the case with the raspberry.
Cookie Pr0n
March 7, 2009 by Rusty
Posted in food | Tagged food | 7 Comments
7 Responses
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Do you have jammy dodgers over there? Because the raspberry ones look like them. Kind of.
I’d certainly go for those ones. Reckon I could eat a dozen of them at least. 😀
(just spent some time going back through your entries to find the cookie pron, and then come back to the main page to find it right here! Argh!)
OMG I have to stop reading your blog. Your food related posts make me hungry!
We have something similar to jammy dodgers, although I normally see them in bakeries, rather than in the grocery store. I think the raspberry ones would be better — or less messy — with jam or preserves, but we only had the seedless jelly that a relative made from the raspberry patch in his back yard.
Yeah, jams will bubble up and get a bit gooey, depending on how much you put in the cookie. I should have specified about a half teaspoon of jam or preserves per cookie—‘course, this is why I don’t have my own cooking show. Mine crisped up around the edges as well, but I figured this is unique to me as my oven doesn’t seem to be calibrated correctly and is about 25 degrees cooler than it should be. I therefore wind up baking my cookies at about 375. This might also be an altitude problem, not sure.
One thing I didn’t notice until I stacked them up and boxed them for storage is that when I made the second batch (raspberry), I inadvertently pressed down the dough a little more, making thinner cookies. Four raspberry stacks as high as three apricot. I’m sure that had a lot to do with them browning more. I probably only used 1/4 tsp. of preserves/jelly per cookie, so I don’t think that was an issue.
My oven used to run true to the dial — setting the knob for 350 got the oven to 350. A few months ago, it stopped heating at all. I had it repaired, but now it runs about 10-15 degrees slow. I’m still not quite used to that when baking anything for which fairly precise timing is key.
They came out awfully well, considering I never really know what to expect the first time I try a new recipe.
Gooey jam! Yum!
I don’t know if it was my mum or she got them from someone else, but we had a batch of homemade jammy dodger type things that looked a lot worse, once upon a time. I ate loads!
I have a soft spot for jammy cookies, including lintzer tarts. 😛