Jam Pockets

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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.

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Jam Pockets

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• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 140 minutes
• Yield: 2 dozen 1x

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Description

You will adore these jam pockets, and they’re a cinch to make!

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Ingredients

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• 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

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Instructions

1. Preheat oven to 375 degrees.
2. 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.
3. 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. :)
4. 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.

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Notes

Adapted from Heart of Light

 

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