Garden, Plant, Cook!

Saturday, December 22, 2018

Last Minute Cookie Idea

Dear Folks,

I have been challenged by time and creativity - I've been helping out with two loved ones with injured arms and I NEEDED to get more cookies made for an exchange.

Sooooo - I remember a good friend turning a basic brownie batter into cookies and voila! I decided my Jam Bread recipe would be perfect for this AND I had all the ingredients on hand.

If you have a favorite quick bread/fruit bread recipe you can make the cookies too.

I used some of my homemade fig and apricot jams (mixed) for this and I threw in some chopped up Roselle Petals and Pumpkin Seeds for a Christmasy look.

I love the way they turned out and I did not have to change the batter recipe at all - win/win/YUM!

Just used scoop - they "dome" and do not spread, so you can put as many as you want on the cookie sheet

Oven 350, parchment lined cookie sheet, bake for 15 minutes, cool on tray for 5 minutes and then move to cooling rack.

My Jam Bread Cookies

2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 eggs
1/4 cup sugar (may need less or more depending on sweetness of jams)
1/4 cup oil
1 1/2 cups jam
1 cup chopped walnuts  (or nut / seed of choice)
Optional: Chopped fruit

Pre-heat oven to 350
Prepare cookie sheet(s) lined with parchment paper
Have cooling racks handy

In one bowl sift flour salt and baking powder.

In another bowl whip eggs to frothy, add sugar and oil and mix very well. Add jam and mix well.

Mix in flour until batter is well mixed, stir in nuts and optional fruit.

Using scoop or two spoons place mounds on sheets (can be close together batter does not spread).

Bake 15 minutes.  Cool on trays for 5 minutes then move to cooling racks.

Wishing you a Wonderful, Safe and Merry Christmas and Happy Holidays,

-- Catherine, The Herb Lady

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