Category Archives: Cookies

Any Jam and Nut Bars

any-jam-nut-bars

You may curse me for this recipe in the end because they are so addicting. But since they are such a great way to use up plum, cherry, apricot, rhubarb or any other not too sweet jam or fruit butter I’m giving you the recipe anyway. I grabbed this recipe at a Pasta & Co. store probably at least ten years ago and just found it the other day.

Perfect timing. I had bought a bag of peeled and sliced Holmquist hazelnuts at the farmer’s market in preparation for Linzer cookies which I haven’t yet found the time to make. I also have many jars of apricot jam from Rama farm apricots made the old fashioned way – without pectin so the flavor really shines. It was a hard decision though since I have quite a bit of low sugar plum jam and some crabapple raspberry jam (thanks Cindy!) and a lot of pear butter too. Any of those would be phenomenal as well.

These some together so quickly and only have a few ingredients that I just may never make the Linzer cookies! Although these are nowhere near as pretty, they ship well and stay fresh for about a week which is pretty remarkable for a cookie.

In fact I need to go eat one before starting.

Yup, still fresh and melt in your mouth good.

Any Jam and Nut Bars

  • 1 cup organic sugar
  • 1 stick butter, room temperature (8 ounces)
  • 2 egg yolks (make meringue cookies with the whites)
  • 1/2 teaspoon sea salt
  • 2 cups whole wheat pastry or spelt flour, sifted or freshly grinding it accomplishes that for you
  • 1 cup hazelnuts, walnuts, almonds, etc in pieces
  • 8 – 10 ounces of fruit butter or jam, preferably low sugar or from a tart fruit variety like rhubarb
  • Preheat the oven to 350 f.

    In a food processor or mixing bowl cream butter and sugar until light, blend in egg yolks and salt and mix thoroughly, scraping down sides as needed.

    Blend in the flour and the nuts until the dough is well-mixed.

    Pat 1/2 the dough into the bottom of an 8″ square baking dish. Wrap and chill the remaining dough. Bake the dough in the pan for 20 minutes until it’s lightly tanning around the edges.

    Spread the jam or fruit butter evenly over the crust, then crumble the chilled dough over the top evenly. Return the pan to the oven and bake about 35 minutes until the top is golden brown. Let them cool before cutting into squares.

    So if you find you made way too much jam or fruit butter and it’s time to clear some pantry space give these a go. I can’t think of a better use for homemade jam!

    Cocoa Spice Meringue Cookies

    cocoa-spice-meringue-cookies

    Last week we ended up using quite a few egg yolks between egg nog and homemade ice cream. I know many of you might throw those in an omelet but I had about 8 of them which would have made for a very bland omelet.

    Marshmallows and meringues are my two favorite things to do with egg whites. Since it’s December and all I’ve gone spice crazy so I started off trying to make cocoa meringues and then went sideways with cinnamon and nutmeg. I love how they came out, with just a hint of cocoa and strong spice notes. They were perfectly crunchy on the outside but a little too chewy inside for my tastes – they could have used another minute but by the time they were cool enough for me to test them the pot roast had moved into the oven and there was no going back.

    These are so simple to make that a 3 year old can do most of the work provided you have a stand mixer.

    Cocoa Spice Meringue Cookies
    4 egg whites
    pinch cream of tartar
    pinch salt
    1 cup of organic sugar
    4 tablespoons cocoa powder
    1/2 teaspoon cinnamon
    1/4 teaspoon nutmeg

    Preheat the oven to 300F. In the bowl of a standing mixer beat egg whites, cream of tartar and salt on high until soft peaks form. Add the sugar in a slow but constant stream, beating until stiff peaks form. Add the cocoa powder and spices.

    Drop from rounded tablespoonful onto a parchment of silpat lined cookie sheet and bake for about 40 minutes. Makes about 4 dozen cookies.