With the return of cooler weather in the Midwest, I’ve been happy to return to my cozy ritual of brewing up a steaming cup of hot tea each day. Mmmm…absolutely love it. (And my overflowing drawer of various teas will prove it!)
So to go along with, I was excited to try making these jam pockets that I saw on a blog this summer. They just seemed like the most lovely, delicate little cookies. So I gave them a try. And although they’re slightly more work than I generally like to put into a cookie, I thoroughly enjoyed them. The dough was mildly sweet, and had a nice light texture. But as the recipe creator pointed out, the jam is the real star. :)
I used a yummy blueberry flavor (that I found at TJ Maxx — a fantastic place to buy cheap, gourmet jams!), but would definitely encourage you to use whatever you love best. Or if you wanted to try an assortment, the mixed flavors/colors would be fun as well! Feel free to serve alongside tea or coffee.
- 2 cups flour
- 1/2 cup powdered sugar
- 1/2 tsp. salt
- 1 cup (2 sticks) butter, cold & cut into cubes
- 1 egg
- 1 tsp. vanilla
- jam, any flavor
Preheat oven to 375 degrees.
In a food processor, combine the flour, sugar and salt until mixed. Toss in the cubed butter and give it a few long buzzes, until it resembles coarse cornmeal. Toss in the egg and vanilla and buzz a couple more times, until a very soft dough forms. Cover with plastic wrap and refrigerate for a couple hours.
Roll the dough out (about 1/8" thick) and use a cookie cutter (or a drinking glass) to cut into circles. Add a dollop of jam (about 1 heaping tsp.) to the middle of each circle and gently fold the edges inward, overlapping in the middle. Or you could just fold it into a half circle and completely close the pocket, but then you can't see what kind of jam you're getting before you bite into it. :)
Bake for about 10 minutes. The bottoms should be just faintly brown, the tops will not be. Cool and sprinkle with powdered sugar or superfine baker's sugar if desired.